Gluten Free Foods, Cafes, Restaurants and Recipes
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Coconut and Sultana
Ingredients
- 2 Tbsp margerine
- ½ Cup sugar
- 3 eggs
- ¼ Cup water
- 2 tsp natural vanilla essence
- 1 ½ Cups self raising gluten free baking flour (I used Bakels baking mix)
- 1 Cup fine dessicated coconut
- 1 Cup sultanas
- 2 Tbsp brown sugar
Method
- Preheat oven to 170°C.
- Cream butter and sugar in a mixing bowl.
- Beat in one egg at a time to the butter-sugar mixture.
- Add vanilla and water and mix well.
- Sift in flour and mix to combine.
- Add coconut and sultanas, then mix to combine.
- Spoon into paper case lined muffin tin.
- Mix brown sugar with approx 3 Tbsp of water and lightly brush the tops of the muffins. This will make a slight glaze which will go golden brown and also smoothes the tops, to improve their final shape.
- Bake for 15-20mins.
- Remove immediately from tin and place on a cooling rack. Garnish with a pinch of coconut if desired. (Brushing muffins with a small amount of sugar water first will help it stick, and should dry from the heat of the hot muffins).
Makes 12 muffins.
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User Reviews (1):
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Rory
Very nice muffins. I've increased the sultanas to a whole cup which is much better.
