The Love or Hate Ingredient
Coconut is one of those ingredients you can love absolutely, hate with a passion or have no clue about, because you don’t use it for anything. Fortunately, for me, I love coconut, as an ingredient and add it in almost everything I cook, from rice to beef to cakes and desserts.
If you belong to the ‘clueless group’ then you might want to try exploring the idea of cooking with coconut milk or shredded (desiccated) coconut. If this is too much for you, then start by eating candy bars like Bounty or Hershey’s Mounds or Almond Joy. Another good way to explore eating coconut is by trying coconut drinks like: Iced Coconut Mocha Cappuccino, the numerous Coconut smoothies, Coconut Cream Hot Chocolate, Coconut Latté or the rum-based, cocktail, Piña Colada.
Those who belong to the ‘hate with a passion’ group gave various reasons for hating coconut from not being able to stand the flavour to hating the texture of shredded coconut, which they said tasted like straw, to just hating the smell of coconut or being allergic to it.
Then there is the group ‘used to hate coconut,’ that has been slowly converted by persuasion or just plain curiosity. They have now become lovers of coconut.
Today I want to share the recipe for Coconut Sultana Muffins. Like all other muffins recipes, it’s easy to prepare and worth the trouble taken. I hope you enjoy this recipe.
Always remember to assemble all ingredients, before you start.
Sultana Coconut Muffins
Preparation time: 15 minutes; Total cooking time: 20 minutes; Makes: 12
- 250g (2 cups) self-raising flour
- 1 teaspoon ground mixed spice
- 150g (1 cup) chopped sultanas
- 50 g ½ cup coconut
- 125g (½ cup) butter
- 125g (½ cup) sugar
- 2 eggs lightly beaten
- 180ml (¾ cup) milk
- Preheat oven to 410°F (210°C). Brush a 12-hole, medium muffin tin with melted butter or oil.
- Sift flour and spice. Add sultanas and coconut, stir until combined. Make a well in the centre of the mixture.
- Melt butter and sugar in a small pan over low heat, stirring until the sugar is dissolved. Remove from heat. Combine eggs and milk in a bowl.
- Add the butter and egg mixtures all at once to the flour mixture. Mix with a metal spoon of fork until just combined. Do not over mix. The mixture should look quite lumpy.
- Spread mixture into prepared tin. Bake 20 minutes or until golden. Loosen muffins with a flat-bladded knife. Transfer onto wire rack to cool.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 20 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: Please weigh the ingredients.
- You can use all-purpose flour and add 1 teaspoon baking powder for every 125g (1 cup) flour.
- Variations: you can add a cup of mixed fruit instead of sultanas.
- Last Updated: 6 December 2014