Coconut Muffin Cup Cake
Eggs 2 | Low gluten flour 200 grams |
Oils (butter + coconut oil) 70 grams | Coconut 15 grams |
Milk (coconut milk) 100 grams | Salt 3g |
Sugar (zero calories) 40g | Baking powder 7g |
Step 1
Mix the dry ingredients firstStep 2
Then mix the wet ingredients evenly (the picture here is a lesson, be sure to mix evenly before adding)Step 3
Mix the wet ingredients together first and stir, don’t overdo itStep 4
Squeeze it into a piping bag and put it into a cup. I'm lazy and just scoop it in. Finally, sprinkle oatmeal, cranberry and coconut mash on top for decoration.Step 5
Bake it in the oven at 180 degrees for about 30 minutes, and it will almost swell and crack.Step 6
It feels like coconut crispStep 7
Very strong coconut flavor Coconut muffin cup cake cooking tipsIf you want to make it fluffy, mix the baking powder and flour at the end, and stir! Don't stir like crazy, just stir until there is only a little dry powder left, because the baking powder begins to react after absorbing water, and it is easy to overdo it if you stir too much.
If you don’t have butter or coconut oil, you can just use cooking oil instead