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Recipe adapted from ~ <Easy Muffins and Cupcakes> by Kelvin Chai
[Makes about 12-13 standard size muffins]
Ingredients :
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230g unsalted butter
230g caster sugar
230g plain flour
4 eggs
1/2 tsp salt
2 tsp baking powder
20g coconut powder
30g dessicated coconut
60g almonds, chopped
(I use sliced ones instead)
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Method :
1. Preheat oven to 180 degrees C. Place paper baking cases in muffin tins.
2. Combine butter, sugar, eggs, flour, salt, baking powder and coconut powder in a mixer. Beat until smooth and pale, about 2 to 3 minutes.
3. Stir in dessicated coconut and almond. Spoon batter into the cases. Bake for 20 minutes or until cooked.
4. Remove tins from oven and cool for 5 minutes. Then remove the muffins and cool on a rack.
Note : The original recipe was meant to be a cupcake, but I have decided to do without the icing frosting in the end.
Note : The original recipe was meant to be a cupcake, but I have decided to do without the icing frosting in the end.
