Adding a tropical twist to the typical muffin bake.
Jackfruit Coconut Muffins
4
35
MINS
MINS
Metric
Imperial
INGREDIENTS
| 140g | Self-raising flour |
| 190g | Chopped jackfruit |
| 60g | Granulated sugar |
| 50g | Trex |
| 35g | Brown sugar |
| 1⁄2 tsp | Baking powder |
| 1⁄2 tsp | Baking soda |
| 1/8 tsp | Salt |
| 1 tsp | Vanilla extract |
| 60ml | Sour cream |
| 60ml | Cup milk |
| 1 | Egg |
| 25g | Desiccated coconut |
FOR THE TOPPING
| 2 tbsp | Desiccated coconut |
Method
Preheat oven to 190C/ 370F/ Gas mark 5.
Line a muffin tray with paper liners.
Sift flour, baking powder, baking soda and salt in to a bowl before adding both brown and granulated sugar and coconut. Mix well.
Add egg, sour cream, milk and vanilla extract and whisk together. Melt the Trex, and add this to the mixture, whisk well.
Fold 3⁄4 of the jackfruit to the mixture before placing the mixture in the muffin cases until 2/3 full. Top with jackfruit and sprinkle with coconut.
Bake for 20 minutes or until cooked through.
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