Tags
Baking powder, coconut milk, Cream cheese, desiccated coconut, egg, icing sugar, lemon, lemon juice, self-raising flour, Sunflower oil
It’s Labour Day today but I cannot seem to be able to rest 
It’s raining outside and I am in the need for something sweet but tangy at the same time and this, is the perfect answer to my desire.
Makes 12
- 300gr/2 cups Self-raising flour
- 1 tsp baking powder
- 1 egg, beaten
- 200ml/3/4 cup coconut milk
- grated zest of two lemons
- 100ml/1/2 cup (scant) sunflower oil
- 55gr/1/2 cup desiccated coconut
for the topping
- 150gr cream cheese
- 50gr/ 1/2cup icing sugar
- 2 tsp lemon juice
- desiccated coconut
- lemon zest
Preheat the oven to 200′C/400′F; line a 12 holes muffins pan. Sift the flour and the baking powder in a large bowl, add the sugar. In a mixing bowl, beat the egg, coconut milk, lemon zest and juice, oil and desiccated coconut; combine to the dry ingredients.
Stir together until well combined, using an ice-cream scooper; scoop the batter in the muffin tins.
Bake for 20/25 minutes until risen and golden. Transfer to a cooling-rack to cool completely.
Beat together the cream cheese, icing sugar, lemon juice and desiccated coconut, until creamy. Swirl on top of the muffins.
Gnammiiiiiiiiiiiiiiiiiiiii
))
Ooh, I have a weakness for baked goods with self-rising flour because I so rarely see it being used. These muffins look perfect!
Such a tropical sounding dessert.