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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Grease a muffin tray.
Sift flour into bowl, add sugar, coconut and white chocolate chips and mix well. Mix milk, egg and vanilla extract together. Pour milk mix and melted butter into dry ingredients and mix, but not for too long so muffins come out light textured. Fill muffin cases 2/3 full.
Bake until lightly brown on top, about 20 minutes. Leave muffins in pan to cool for 10 minutes before transferring to wire rack.
Might need a little more milk if batter is too thick.
If using paper cases use 2 as they tend to flop over.
Also if you have fan oven they can take less cooking time.
Wow ~ Is all I can say. But then again I'm a huge fan of both white chocolate and coconut. BUT I did make a few changes. I baked at 350 Degrees F for 25 minutes. I also added 1 teaspoon of Lorann coconut bakery emulsion (available through Amazon if you can't find it locally). I also topped with my favourite coconut topping made with 1 cup of coconut, 1/3 cup sugar and 2 tablespoons of melted butter. ~ Just add this topping on top of the batter in the paper cases. Gives it a next crunchy texture and really does finish off these muffins. Thank you so much for sharing this recipe. - 07 Jan 2013