Thai · Dessert
Coconut Rice Flour Muffins
These Thai-style muffins swap most of the wheat flour for rice flour and coconut flour, leaning on coconut milk, coconut oil and desiccated coconut for a dense, fragrant crumb that tastes closer to a steamed Thai coconut cake than a Western bakery muffin. A scatter of toasted coconut shavings on top adds crunch and a toasted, nutty note against the soft, slightly chewy interior.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
372Calories
5gProtein
23.2gFat
38.2gCarbs
17.1gSugar
3.8gFiber
382mgSodium
50mgChol
19.5gSat Fat
230mgPotassium
25mgCalcium
1.3mgIron
0.1mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
Sift the rice flour, coconut flour, baking powder and salt together into a bowl.
3
In a separate bowl whisk the sugar, coconut milk, beaten egg and melted coconut oil until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently until just combined, then fold through the toasted desiccated coconut.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 20-22 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Scatter the toasted shaved coconut over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted rice flour
- 0.4 oz10g coconut flour
- 0.1 oz3g baking powder
- 0 oz1g salt
- 1.1 oz30g sugar white
- 1.9 oz55g coconut milk
- 1/21/2 eggs, beaten (27g)
- 0.6 oz18g melted coconut oil
- 0.4 oz12g toasted coconut desiccated
- 0.4 oz10g shaved, toasted for topping coconut flesh
