Thursday, January 12, 2012

Milk and Coconut Muffins

Sorry for the lack of posts lately but I've been pretty busy with life in general and didn't have time to cook anything special.

Today I'm making Milk and Coconut Muffins. The recipe is mine and could go terribly wrong because I was improvising a bit. 

The thing is, I found and amazing cupcake recipe with evaporated milk and lost it. Now, I'm trying to re-create it, but don't know the actual proportions and ingredients, except evaporated milk and shredded coconut.

We ate them in one day and I don't feel guilty at all. They are perfect - coconut flavour all the way. Sweet and delicious.

Basically, we are using my Fail-proof muffins recipe with some modifications.

Milk and Coconut Muffins

Some facts:
My rating: 10/10
Prep time:  15 minutes
Cook time: 25 minutes
Total time:  30 minutes
Yield: 12 big muffins (depends on the add-ons)


  • 1 cup flour
  • 1 cup evaporated granulated milk
  • 2 tsp baking powder, heaped
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup (or more) shredded sweetened coconut
Cooking Directions

As in any muffin recipe, you mix all dry ingredients together in one bowl and wet ingredients in another.

clockwise from the top: sugar, flour,sugar, coconut, sugar, evaporated milk and baking powder (at the center)

Then you gently stir together dry and wet mixes.

milk, eggs and oil

With this recipe add oil to the wet mixture.

doesn't look like much of wet stuff? it's enough, trust me  :)

 Add shredded coconut and evaporated milk to dry ingredients.

see? perfect, not too dense, not too runny
If the finall dough is too runny add more evaporated milk or if it's too dense, add milk.

see the unavoidable lumpy lumps? that's coconut deliciousness :)

Don't stir the final muffin dough too much - it will be delicious even if you leave some lumps in it. In fact, with granulated milk and coconut you can't avoid lumps.

 Fill the muffin tin with the dough and bake in 180*C for about 25 minutes.

Learn on my mistakes :) Put enough batter to fill the muffin tins to half of their height.
I added too much batter and they started to overflow a bit.

after 15 minutes, look pretty nice but are not done inside

It's good to check by inserting a toothpick in the cake. 
If it comes out clean, muffins are ready.

ready and beautifully brown :)

I'm leaving them as they are but you can add some toppings or icing.

They taste amazing with tea or milk (I can't decide which suits them better) :)

Have a very nice day!

©2010-2012, copyright Guilty Pleasures

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