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1 Lemony Coconut Muffins

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Lemony Coconut Muffins

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Ingredients

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Muffins

  • 320 grams Self Raising Flour
  • 230 grams sugar
  • 60 gram Shredded coconut
  • 230 gram Natural Plain Yogurt
  • 140 gram coconut milk
  • 60 gram Coconut oil/ Grape seed oil
  • 2 free range eggs
  • Zest and juice of 1 lemon
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Recipe's preparation

    Muffins

  1. 1.  Preheat oven to 180 degrees.


    2. Grease and line two 12 hole muffin pans or two 6 hole Texas Muffin pans


    3.  Place dry ingredients in TM bowl.


    4.  Combine 3 sec/speed 5.


    5.  Add wet ingredients, Blend 10 sec/speed 5.


    6.  Scrape down sides and if necessary blend again for 4 sec/speed 5.


    7.  Pour into muffin holes till 3/4 full.


    8.  Bake at 180 degrees for 30 to 35 mins or until a skewer comes out clean (texas muffins will take 5 mins longer)

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Tip

If needed, wrap individually in cling wrap and freeze on day of making then just pop frozen into lunch boxes and they will be defrosted in time for morning tea.

Substitute any oil ( I used light olive oil too and they tasted great)

 

 

For a change, pour mix into a square baking pan and bake for 30 to 35 mins or until skewer comes out clean. drizzle with a lemony glaze. 

 

Makes 12 Texas muffins or 18-20 normal muffins

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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