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RECIPE FOR COCONUT BANANA MUFFINS
Source: Adapted and modified from Daily Delicious
Makes: 11-12 small muffins (4cm diameter with 4cm height)
115g cup all-purpose flour (about 1 cup)
70g desiccated coconut/ dried coconut flakes (about 1 cup)
60g unsalted butter, melted *
1 tsp baking powder
¼ tsp baking soda
50g castor sugar
1 tbsp brown sugar
¼ tsp salt
1 large egg (about 64g with shell) *
80ml coconut milk (I used Kara coconut cream) *
4 tbsp milk *
2 medium sized full ripen bananas (about 175g with skin), mashed (see note 3)
* – All these ingredients must be at room temperature
- Preheat oven to 200°C for 15 minutes (see note 1). Prepare muffin cups.
- Cut butter into cubes and put into a small bowl. Transfer the bowl to a sauce pan filled with water. Heat up the sauce pan under medium low heat. Stir the butter occasionally. When it’s fully melted, remove the bowl from the sauce pan. Set aside.
- In a mixing bowl, combine and sieve flour, baking powder and baking soda. Add in castor sugar and salt to mix well.
- In a separate bowl, mix desiccated coconut with 1 tbsp brown sugar and 30g melted butter until well combined. Set aside 4 tbsp coconut mixture as topping. Then, add the remaining coconut mixture into the flour mixture (from step 3) and combine well.
- In another bowl, beat egg until foamy. Stir in coconut milk, milk and 30g melted butter until well combined. Then add in mashed bananas and mix well.
- Using a spatula, gently fold in wet ingredients (from step 5) to dry ingredients (from step 4) till well incorporated and no traces of flour. Do not overmix. It is fine if there are some small lumps in the batter.
- Transfer batter into a piping bag (see note 4) and pipe batter into the muffin cups until each cup is 80% full (see note 1). Alternatively, you can use a spoon to scoop the muffins into the cups.
- Use a small spoon (ie dessert spoon), scoop and spread the coconut mixture (from step 4) evenly on top of the batter. Lightly press the coconut mixture so that it will stick well to the batter.
- The batter should be thick, “spoonable” not “pourable”.
- Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes or until the muffins have risen and turned slightly golden brown (see note 2). If your muffins show uneven colour, turn the baking tray 180° towards the last 5 minutes.
- After the baking time is over, leave the muffins inside with the oven door shut. Let the residue heat in the oven cook the muffins for a further 2 minutes.
- To get a dome-effect muffin, you need to preheat oven at a higher temperature, and then fill the batter near to the brim of the muffin cup (80-85% full).
- The baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment. You will find more tips on how to make muffins on my early post.
- Use a fork or potato masher to mash your bananas as mushy as possible (without lumps).
- You can DIY your own piping bag by using a clean plastic bag and cut away a small corner.
- It’s best to serve warm. Keep extra muffins in the freezer for future consumption. Thaw them in the room temperature. To reheat muffins, preheat your oven/ toaster oven for 5 minutes and place the muffins inside for another 5 minutes (with heat off). You can also steam the muffins.
- You can find paper muffin cups at any local baking supplies stores. I bought mine from Phoon Huat (Simei branch) and Sun Lik Trading (33 Seah Street, opposite Bras Basah Complex as well as Raffles Hotel. Same road with Toy Muzeum).