3
WHITE CHOCOLATE & COCONUT MUFFINS
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Ingredients:
1 ½ cups self raising flour
¼ tsp cinnamon
½ cup vegetable oil
¾ cup milk
¾ cup brown sugar
1 egg
1 tsp vanilla
½ cup white chocolate buds
½ cup shredded coconut
Cooking oil spray for greasing
Method:
1. Pre-heat oven to 180°c and generously spray a 12-hole muffin tin with cooking oil spray.
2. Place dry ingredients into a large mixing bowl, make a well in the centre and set aside.
1. Place oil, milk, brown sugar, egg and vanilla into your blender and blend on speed setting 2
(purple) for 1 minute.
3. Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until
just combined. Do not over mix.
4. Spoon a large tablespoon of the mixture into the prepared muffin tin to ¼ full and place 1
tsp of white chocolate buds in the centre. Dollop more mixture on top so that the muffins
are ¾ full. Sprinkle with a pinch of shredded coconut on top and bake for 20 minutes until
fully risen and golden brown. Cool in the muffin tin for 10 minutes before turning out onto
a cooling rack.
Tip:
These muffins will keep well for up to 3 days in an airtight container.
Makes 12
