Lemony Coconut Muffin
Ingredients
- 320g gluten free self-raising flour, sifted
- 200g caster sugar
- 2 tbsp desiccated coconut
- 160g coconut oil
- 350ml coconut milk
- 2 tbsp apple cider vinegar
- 2 tsp lemon extract
- 1 tbsp lemon juice
- 1 tbsp baking powder
- 1/4 tsp xanthan gum
Preparation
Stir vinegar into the milk and leave for 5 minutes to curdle
Pre-heat oven to 180° (gas mark 4, 350F)
Mix all ingredients into a bowl including the milk and stir until smooth. Do not over mix
Distribute mixture into 24 cupcake cases
Bake in the oven for 15 minutes. They are ready when they are golden on top, firm and springy to the touch and a skewer comes out clean
Leave to cool on a wire rack. Then slice and fill with lemon or coconut yoghurt
