INGREDIENTS:
All-purpose flour 2 cups
Eggs 2
Milk 1 cup
Shredded coconut 1 cup
Baking powder 1tbsp
Butter melted 1/2 cup
Sugar 3/4th cup
Vanilla essence 1tsp
METHOD:
Serving Size: 7-8
Preheat oven to 180 degrees Celsius. Line a muffin tray with paper liners. Or you can use silicon muffin moulds.
In a bowl sift all-purpose flour and baking powder. This will give a lighter texture. Mix both the ingredients together.
In another bowl whisk together melted butter sugar eggs and vanilla essence.
Gradually add the flour mixture to the wet ingredients alternating with milk. Stir in shredded coconut.
Fill muffin cups 3/4th full with batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let them cool for 5 minutes. Transfer to a wire rack to cool completely.
