COCONUT MUFFINS with blue berries and chocolate chips

Name: COCONUT MUFFINS with blue berries and chocolate chips
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup Curd; 3/4 cup Brown Sugar; 1 1/2 cup All-purpose Flour; 1/2 c oats flour; 1 tsp vanilla Essence; 1/2 cup Oil /olive oil; 1 tsp Baking Powder; 1/2 tsp Baking soda; 1 pinch salt; 1/2 cup + 2 tbsp Desiccated Coconut, plus for topping; 1/2 cup Coconut Milk; 1/2 c blueberries; 1/2 c Chocolate chips plus 2tbsp choc chips for topping

Lakshmi Sridharan Ph D @cook_19872338

USA

#IWI #week2 eggless butterless healthy muffins with oats, dessicated shredded coconut, choco chips

Lakshmi Sridharan Ph D @cook_19872338

USA

#IWI #week2 eggless butterless healthy muffins with oats, dessicated shredded coconut, choco chips

Saved

Ingredients

20-25 mins

6 servings

1/2 cupCurd
3/4 cupBrown Sugar
1 1/2 cupAll-purpose Flour
1/2 coats flour
1 tspvanilla Essence
1/2 cupOil /olive oil
1 tspBaking Powder
1/2 tspBaking soda
1 pinchsalt
1/2 cup + 2 tbspDesiccated Coconut, plus for topping
1/2 cupCoconut Milk
1/2 cblueberries
1/2 cChocolate chips plus 2tbsp choc chips for topping
snack Muffins

Saved

Steps

20-25 mins

1

Prepare a checklist. keep all ingredients close by
2

Ingredients
3

Preheat the oven 180c
In a bowl, at room temperature, mix curd, brown sugar with a whisk
Add oil, vanilla essence, whisk
4

Add dry ingredients, flour, salt, baking powder, baking soda to a wire basket/sieve keep over the bowl, shake. This is for aerating
Add the dry ingredients to the wet ingredients in the bowl little by little. Use a rubber spatula gently fold/mix together
Add dessicated coconut fold with a spatula
5

Add coconut milk little by little, gently mix to form a smooth batter
Fold chocolate chips, blue berries. Batter is ready to pour into mold
6

I used a silicon muffin maker. Spray olive oil to coat the mold. if you use a muffin tin. Insert the muffin liner in the mold.
Divide the batter evenly among the 12 muffin cups.3/4 of the mold. You may sprinkle dessicated coconut on the top. Top with a few choco chips. Tap the muffin maker on the counter twice.
7

Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Transfer to a plate. Let cool 5 minutes more and serve warm or at room temperature. Transfer to a plate Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
8

Serve with ice cream or whip cream. Enjoy

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on October 10, 2023 23:38

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography