Coconut Crisp Muffins

By Birgitta

You can use buttermilk, filmjolk or yogurt in these - Jisan particularly recommends vanilla yogurt, if you have it. As for coconut, the original recipe called for a bit more, but I only had a certain amount, so I used that. I also used more butter in the topping at first, but it turned out a bit too oily so I tweaked that down a bit, too.

They keep well in a close-lidded container for at least a day or two, but I don't know if they'll last that long!

Based on a recipe from Dagens Muffin.

Photo: Anne's Food

Ingredients

• Crispy topping:
• 50 ml unsweetened coconut
• 120 g all-purpose flour
• 1 tsp baking powder
• 200 g sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 50 ml neutral oil
• 100 ml buttermilk/filmjolk/yogurt
• 75 g butter
• 100 g sugar
• 200 ml unsweetened coconut flakes

Details

Servings 16
Adapted from annesfood.blogspot.com

Preparation

Step 1

Mix all ingredients for the topping in a saucepan. Let the butter melt, and mix well.

Mix coconut, flour, baking powder, sugar and salt in a bowl. Add vanilla extract, oil, eggs and buttermilk/filmjolk/yogurt. Stir carefully, and don't overmix.

Place muffin liners in a muffin tin, or use double liners. Half-fill the liners - don't attempt to fit in more, because they will rise quite a bit! Add about a teaspoon of topping to each.

Bake at 200° for about 10 minutes. Be careful not to burn the topping.