Coconut Lemon Muffins
Ingredients:
- 270ml of AYAM ™ Coconut Milk
- 250g of butter
- 1 tablespoon finely grated lemon zest
- 1 cup of powdered sugar
- 3 eggs
- 2/3 cup grated coconut
- 2 cups of cake flour
Syrup:
- 1/4 cup lemon juice
- 1/2 cup of sugar
- 2 tablespoons of water
Preparation:
- Preheat the oven to 180 ° C and use a silicone muffin pan.
- Combine butter, lemon zest and sugar in a large bowl and beat the mixture until a creamy consistency.
- Add and beat the eggs, one at a time.
- Incorporate the coconut, half the flour and half the coconut milk, mix then incorporate the rest of the flour and coconut milk.
- Pour the mixture into the silicone molds.
- Cook for 30 minutes, until the top is golden and the center is firm.
- When the muffins seem ready, remove them from the oven and let them rest for 5 minutes. Then unmold and place them on a rack.
For the syrup:
- To make the lemon syrup, combine the lemon juice, sugar and water in a small saucepan. Stir over medium heat until it boils.
- Cover the muffins with the hot syrup using a food brush.