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Strawberry coconut muffins
Yield: 12 Servings
| ½ |
cup |
Sugar |
| ¼ |
cup |
Butter |
| ¼ |
cup |
Water |
| 1 ½ |
cup |
Flour |
| 1 |
|
Beaten egg |
| 1 |
cup |
Wholemeal flour |
| 2 |
teaspoon |
Baking powder |
| 1 |
cup |
Frozen strawberries; diced |
| ½ |
cup |
Coconut |
| 1 |
teaspoon |
Vanilla essence |
| 1 |
cup |
Low-fat milk |
Preheat oven to 400øF, prepare pans. Gently heat together the sugar, butter
& water until the sugar dissolves, set aside to cool. Combine flour, baking
powder, strawberries & coconut. Mix together the vanilla, egg & milk,
then add to the flour mixture. Finally pour in the butter syrup & mix until
just combined. Spoon into pans & bake for 15-20 mins. Serve hot or cold with
custard, yoghurt or ice-cream. Any berryfruit may be used in this recipe. If
using fresh berries add them at the end to avoid damaging the fruit. Makes 12.
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