Carrot Coconut Breakfast Muffins (Print version)
Finely grated carrot and yogurt keep these gently spiced coconut muffins tender.
# Ingredients:
Ingredients
01 -
200 g plain flour
02 -
50 g unsweetened desiccated coconut
03 -
120 g brown sugar
04 -
2 tsp baking powder
05 -
1 tsp ground cinnamon
06 -
¼ tsp salt
07 -
2 large eggs
08 -
100 ml neutral oil
09 -
150 g plain yogurt
10 -
180 g finely grated carrot
# Instructions:
01 -
Heat oven to 180°C / 350°F and line a 12-hole muffin tin with paper cases. Finely grate the carrot; do not squeeze out its natural moisture.
02 -
Whisk flour, 40 g coconut, brown sugar, baking powder, cinnamon and salt in a large bowl, breaking up sugar lumps. Reserve the remaining 10 g coconut for the tops.
03 -
In a separate bowl whisk eggs, oil and yogurt until smooth. Stir in the grated carrot.
04 -
Fold the wet mixture into the dry ingredients just until combined. Divide among the 12 cases, about three-quarters full, and sprinkle with reserved coconut.
05 -
Bake for 22–25 minutes until the tops spring back and a skewer comes out without wet batter. If the coconut colors too quickly, cover loosely for the final few minutes.
06 -
Cool in the tin for five minutes and on a rack for ten more before serving. The carrot should appear as fine flecks in a tender crumb, with toasted coconut only lightly scattered on top.
07 -
Keep cooled muffins airtight in a cool room for up to two days, or refrigerate for up to four days. Freeze individually for longer storage.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.