I am a disappointed cupcake maker. I ‘blasted’ in an attempt to make my first cupcake. Very serious blasting which could be heard from one end of my neighborhood to the Oxford Street. I later got told of my grievous errors by my Aunt and had she not encouraged me to not give up on trying again; I would have thrown in the apron. Never say never! 

 So I made muffins to get over my despondency the following morning. My favourite muffins of all time are Banana muffins. The moist & sweet taste of banana caught up in the muffin mix is just one of those experiences which gives an eater the best foodgasmic sensation.

Read More: Homemade Coconut & Banana Smoothie

However, I took an adventurous dive into the muffin mix this time with coconut. Muffins are really easy. Get your dry ingredients and wet ingredients. Add wet to dry and bake. Simple isn’t it? Your measurements must of course be in line. I have been too influenced by too many shows on the Food Network (Channel 175) on DSTV, good influence of course. Whether its watching Chopped or Cake Wars I always get stirred up to try something new. 

This recipe is pretty simple with easy-to-get ingredients which will be the following:

Ingredients:

2 cups of self raising flour

1 tsp of salt

1 large farm fresh egg

1 tsp Rum flavouring

110g/1 cup of sugar

1 cup of milk

1 tsp of ground nutmeg

1 cup of shredded/dessicated coconut

110g/1 cup of vegetable oil or melted butter

Directions: 

1. Pre-heat the oven to about 165 degrees or Gas mark 3

2. Line the muffin tray with 12 paper liners. No need lining the muffin tin with oil. 

3. In one bowl, combine flour, salt, sugar and ground nutmeg. Whisk gently to mix. Add in shredded coconut. This will ensure the coconut gets coated nicely with the flour. Set aside.

4. In another bowl, lightly beat the egg and pour into the second empty bowl. Add the oil or melted butter, rum flavoring and milk. Whisk together.

5. Make a well in the flour mix and pour the wet mixed ingredients into the dry ingredients. Fold in the flour but make sure not to over-mix. Look out for flour streaks, which has to be gotten rid of.

6. Spoon out 2/3rd of the mix into each liner to give enough space for the rising of the muffin mix

7. Sprinkle remaining coconut onto the top. 

8. Next, place tray in the center area of the oven rack for even distribution of heat.  After almost 20minutes, use a toothpick to pierce the center of a muffin. If it comes out clean and dry then your muffin is ready! Whoop! 

9. Enjoy with a good cup of English tea or any preferred drink of your choice. 

The center of the muffin was fluffy and dry with the shredded coconut well distributed within giving the muffin a slight crunch. 

My office colleagues were more than delighted to taste the muffins just a little before lunch. They loved it and I hope you do too!

I remember very clearly how my Mom would bake bread, cakes, biscuits back in the 80’s. My main job was to beat the eggs using a vintage egg beater and i used to hate that contraption eh! But the smell of freshly baked goods soon make me forget about that discomfort. After the egg beating I would be assigned to line cake tins with a bit of margarine to prevent the cake from sticking to the sides. Guess who got to wash those tins? But i sincerely appreciate that training my Mom took me through. Homemade pastries is healthier than buying processed & packaged baked goods. Now with palmoil being adulterated with Sudan 4, only Heaven knows what else are in these products. Can we go back to making our own cakes, atsormor & scones?

Do you love to bake? Which pastry? Lets talk about baking wahala! 

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