COFFEE AND COCONUT MUFFIN
- 40 mins cooking time
In a saucepan, melt the butter and let it cool.
Heat 60g of coconut milk in a saucepanand when hot, add 4 teaspoons of instant coffee in it. Let it melt and mix until smooth. Allow the mixture to cool.
In a bowl, mix all the liquids: melted butter, eggs, milk and coffee mixture and the remaining 100 ml of milk.
In another bowl, mix the sugar, flour, starch, coconut, dry yeast and a pinch of salt.
Pour the liquid mixture into the other bowl. Mix vigorously with a whisk until the mixture is smooth and free of lumps.
With a spoon, or with the help of a pastry bag, pour the filling into the muffin moulds, until they are almost ¾ full.
Bake in a static oven at 180C/160C fan/gas mark 4 or about 15 minutes. Remove from oven and leave it to cool.