in Caribbean

Coconut muffins

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Ingredients for 12 servings:

  • 250 g flour
  • 50 g desiccated coconut
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ pack of baking powder
  • 3 eggs, separated
  • 125 g sugar
  • 75 ml oil
  • 300 ml buttermilk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

My mom’s favorite muffins.

Mix the flour with the coconut flakes, cinnamon, and baking powder. In a second bowl, beat the egg yolks with the sugar until creamy, then stir in the oil and buttermilk. Add the flour mixture and stir briefly. Beat the egg whites until stiff peaks form and fold in. Pour into the muffin tins and bake at 180°C for about 20-25 minutes. They’ll be very moist, but they’ll be quite large! If you bake them in paper baking cups instead of the tin, please expect more than 12 muffins!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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