One evening I decided I had to cook something sweet. And all of a sudden a recipe from Culinary Magazine for Effective Muffins crossed my sight. Here they are – Coconut muffins, the way I prepared them, with slight modifications in the ingredients and the way of preparation. Bon appetit!
INGREDIENTS:
DIRECTIONS:
Pour eggs, vanilla and milk into a bowl.
Beat well with a mixer.
Add the sugar and mix again.
A smooth mixture should be obtained.
Add the coconut shavings and stir.
In a separate bowl, sift the flour and mix well with the baking powder.
Add the egg-milk mixture to the dry ingredients.
Stir well with a wire whisk.
Add the melted butter.
A homogeneous, relatively liquid mixture should be obtained.
Insert muffin paper forms into the baking tray.
Pour the muffin mixture into the paper forms, keeping the mixture level under the edge of the trays so they can bake well and in good shape.
Bake for about 30-40 minutes at 175 degrees Celcius in a preheated oven.
Decorate as you wish. You can use powder sugar, cream or fruits.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Pour eggs, vanilla and milk into a bowl.
Beat well with a mixer.
Add the sugar and mix again.
A smooth mixture should be obtained.
Add the coconut shavings and stir.
In a separate bowl, sift the flour and mix well with the baking powder.
Add the egg-milk mixture to the dry ingredients.
Stir well with a wire whisk.
Add the melted butter.
A homogeneous, relatively liquid mixture should be obtained.
Insert muffin paper forms into the baking tray.
Pour the muffin mixture into the paper forms, keeping the mixture level under the edge of the trays so they can bake well and in good shape.
Bake for about 30-40 minutes at 175 degrees Celcius in a preheated oven.
Decorate as you wish. You can use powder sugar, cream or fruits.
