Coconut Almond Muffin



Coconut Almond Muffins

I had some almond meal and toasted coconut left in the fridge. Since I didn't want them to add to clutter in the fridge, I decided to make a batch of muffins. I used the basic recipe from The Joy of Baking recipe book and altered the recipe a bit.

125 grams butter

120 grams fine granulated sugar

3 eggs (size C)

200 grams all-purpose flour

100 grams almond meal (ground almond)

100 grams toasted coconut

1 tablespoon baking powder

125 ml milk

1 teaspoon vanilla essence

1 teaspoon orange emulco

(make 12 muffins)

1. Cream butter and sugar until light and fluffy. Add orange emulco and vanilla essence.
2. Add eggs gradually.
3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
4. Fold in almond meal and toasted coconut.
5. Pipe one third full of the mixture into paper cups placed in muffin moulds.
6. Bake for about 20-25 minutes at 200˚C.

The original Muffin recipe from the recipe book:

125 grams butter

120 grams fine granulated sugar

3 eggs (size C)

200 grams all-purpose flour

1 tablespoon baking powder

125 ml milk

1 teaspoon vanilla essence

(make 12 muffins)

1. Cream butter and sugar until light and fluffy. Add  vanilla essence.
2. Add eggs gradually.
3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
4. Pipe one third full of the mixture into paper cups placed in muffin moulds.
5. Bake for about 20-25 minutes at 200˚C.