Week 15 of the Cookbook Challenge and the theme is Muffins. I decided to try and make muffins with ingredients I already had in the house because I couldn’t be bothered going to the shops. I therefore didn’t have a lot of choice in what recipe to use, so went with carrot and coconut muffins from my Marie Claire Comfort book.
Preheat the oven to 180 degrees. Grease 12 holes of a standard muffin tin or line with paper cases. Sift 280g (2 and 1/4 cups) plain flour (I used gluten free flour) into a large bowl and add 2 heaped teaspoons of baking powder, 200g (1 cup) caster sugar, 1/2 teaspoon ground cinnamon, 200g (1 and 1/4 cups) grated carrot and 100g (1 cup) desiccated coconut. Stir until combined, then make a well in the centre. In a smaller bowl, beat together 2 eggs, the grated zest and juice of 1 lemon, 1 tablespoon honey and 200ml vegetable oil. Pour the liquid ingredients over the dry and lightly fold together. Spoon the batter into the prepared muffin holes. Bake for 25-30 minutes, or until the muffins are golden brown and a skewer inserted into the centre comes out clean.
I’ve never managed to make muffins that look like the cookbook pictures – mine always taste good but they come out really flat, they never have the texture you see in the pictures for some reason.
What an interesting combination. I’m betting they were yummy and moist with both carrot and coconut. Yum.
[...] Sarah from The Sugar Junkie – Tomato & basil muffins Carolyn from Gluten Shmooten – Carrot & coconut muffins Maree from Melbourne Delectable – Black Forest Muffins Cherrie from Sweet Cherrie Pie – [...]
It’s great when you can make something tasty with what you already have in the pantry. Nice muffins.
i love anything with coconut- these look really easy to make thanks for sharing :O)
here is a rough banana muffin recipe i have used many a time, adjust it to suit the ingredients/consistency. GF, DF.
2 1/2 cups self-raising flour(i prefer to go 1cup hazelnut meal, 1cup almond meal, 1/2cup flour, GF baking powder to suit)
3/4 cup raw sugar
1 cup (soy)milk
1 or 2 eggs
2 tablespoons nuttlex or olive oil
1 teaspoon vanilla
2-3 ripe bananas
combine milk, egg, margarine, vanilla, bananas-blend
flour sugar-fold in
20-25@180
cool thanks for sharing!
Yummy – just baked these and they are delicious!! The only change I made was I reduced the sugar to 3/4 cup and topped with crumbled walnuts before putting in.