Thai · Dessert
Thai Ginger Spice Muffins
A pair of tender, deeply spiced muffins built on coconut milk and coconut oil rather than butter, with a double hit of fresh grated ginger and ground ginger running through the crumb, finished with a scatter of toasted coconut. The Thai pantry turns a familiar teatime bake into something warmer and more fragrant than a standard spice muffin.
$1
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
354Calories
5.4gProtein
19.3gFat
40.3gCarbs
15.8gSugar
2gFiber
329mgSodium
50mgChol
15.9gSat Fat
175mgPotassium
38mgCalcium
2.6mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon and salt.
3
In a separate bowl, whisk the melted coconut oil with the brown sugar until no lumps remain, then beat in the egg, grated fresh ginger, coconut milk and vanilla extract.
4
Pour the wet mixture into the dry ingredients and fold gently just until combined — do not overmix, a few streaks of flour are fine.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 19-21 minutes until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
8
Once completely cool, scatter the toasted desiccated coconut over the tops before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted all purpose flour
- 0.1 oz2g baking powder
- 0.1 oz3g ginger ground
- 0.3 oz8g finely grated ginger fresh
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.8 oz22g melted coconut oil
- 1.1 oz30g brown sugar
- 1/21/2 eggs, beaten (27g)
- 1.2 oz35g coconut milk
- 0.1 oz2g vanilla extract
- 0.3 oz8g toasted, for topping coconut desiccated
