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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.