There’s another food event happening over at Elena Ho’s place, experiments: Muffin Monday. Elena has provided a basic muffin recipe for this purpose and suggested some modifications. I decided I’d switch up a few ingredients here and there and add a few of my own.

Coconut is the main theme here. I decided to replace both the milk and the vegetable oil with their coconut parts, coconut milk and coconut oil. I also added some dessicated coconut to the batter and some sweetened shredded coconut for the muffin tops. I finished it all off with some macadamia nuts. I didn’t really mess with too much and everything came out as expected.

Here’s my contribution:

Coconut Mac-nut Muffins
2 Cups All-Purpose Flour, sifted together
1½ tsp Baking Powder, sifted together
1 tsp Baking Soda, sifted together
½ Cup Desiccated Coconut
½ Cup Macadamia nuts chopped
1 Cup Caster Sugar
2 Eggs
1 tsp vanilla paste
½ Cup Coconut Oil
½ Cup Coconut Milk
½ Cup Sweetened Shredded Coconut

Preheat oven to 400°F
In a large bowl mix flour, baking powder, baking soda, coconut, and nuts.
In separate bowl whisk together eggs, sugar, coconut oil and milk.
Pour egg mixture into the flour mixture, using a spatula fold in ingredients.
Pour into a greased muffin tin or muffin cups until ½ – ⅔ full.
Press shredded coconut onto the top of each muffin.
Bake for 20 minutes until deep golden brown, and after a toothpick inserted in the center comes out clean.
Carefully remove muffins from the tins and place on a wire rack to cool completely.