Whole Wheat Coconut Muffins
Ingredients
- 180 g White Whole Wheat Flour
- 100 g White Sugar
- 2 ½ tsp Baking Powder
- ½ tso Salt
- 100 g Shredded Unsweetened Coconut
- 120 g Coconut Oil or Vegetable Oil
- 1 Large Egg
- ¾ cup Milk
Instructions
- Preheat oven 190°c. Line a muffin with paper liners.
- Whisk together the flour, sugar, baking powder, salt and coconut. In a separate bowl beat together the egg and milk, then add to the dry ingredients along with the oil. Gently stir until combined.
- Divide the batter evenly between the 12 muffin cups. Bake for 15 minutes. Let the pan cool for five minutes, then remove the muffins to a cooling rack.