Coconut Muffins for kids

Coconut Muffins

You will need ,,,

  • 425g can apricot halves

  • 2½ cups (335g) self-raising flour

  • 2/3 cup (160ml) buttermilk

  • ½ cup (125ml) vegetable oil

  • 1/3 cup (110g) apricot jam

  • Coconut topping

  • ¼ cup (35g) plain flour

  • 1 tablespoon caster sugar

  • 1/3 cup (25g) shredded coconut

  • 30g butter 

How to make Coconut Muffins:

  1. Preheat oven to moderate (180°C/160°C fan-forced). Grease 12-hole (1/3-cup/80ml) muffin pan.

  2. Drain apricots, discard syrup; chop apricots coarsely.

  3. Make coconut topping.

  4. Combine flour and sugar in large bowl; use a fork to stir in apricot, then combined egg, buttermilk, oil and jam. Mixture should look lumpy, do not over-mix.

  5. Divide mixture among pan holes; sprinkle coconut topping over each muffin mixture. Bake, uncovered, about 25 minutes. Stand muffins in pan 5 minutes; turn, top-side up, onto wire rack to cool.

  6. Coconut topping combine flour, sugar and coconut in small bowl; use fingers to rub butter into flour mixture.

Serve 12 Per serving 14.1g fat; 1346KJ (322 cal)


Clickbank Affiliate Tools

If you liked this, please share it below. Thank you!



Clickbank Ad Rotator
The PaleoHack Cookbook

Healthy Everydays Food for Kids Articles:

Baked Egg with ham and cheese

Mushroom

Porridge

Honey-roasted muesli

Buttermilk pancakes

Caramelised Banana

Thai beef Salad

Minestrone

Vegetable and Fetta Free form tarts

Pasta and Chicken Salad

Fried Rice

Oven baked Chicken schnitzel with wedges

Rissoles with Cabbage Mash

Pumpkin and Spinach Frittata

Sweet soy chicken with Noodle

Sang Choy Bow

Salmon with grilled corn salsa

Lamb Cutlets with roasted potatoes and tomatoes

Rice paper rolls

Hummus

Guacanole

Tuna salad

Antipasto pizza melt

Cucumber open begal

Mixed berry crumpet

Beetroot dip

Fruit scrolls

Fruit skewers

Raspberry jelly

Muesli Slice

Berry crumble

Coconut Muffins

Pineapple cakes

Frozen Yogurt


Women Health

Food for kids