Coconut Chiffon Cuffins Recipe
Coconut chiffon muffins or cuffins, are smooth and flavorful little muffins that give you the crisp taste of coconut with vanilla.enjoy this perfect for the summer muffin by baking them up for any gathering or just for a good old family evening.
Ingredients
| 2 1/4 cups sifted coke-and-pastry 550 mL flour | ||
| Granulated Sugar | 11/2 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| L tsp salt 5mL | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| L cup milk 250 mL | ||
| L l/2tsp vanilla 7mL | ||
| Eggs | 2 , separated | |
| Flaked coconut | 1 Cup (16 tbs) | |
Directions
In a large mixer bowl, combine flour, 1 cup (250 mL) sugar, baking powder and salt.
Make a well in the center.
Add oil, half the milk and vanilla.
Beat for 1 minute on medium speed.
Add remaining milk and egg yolks.
Beat again for 1 minute.
In a small mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff peaks form.
Fold into the batter.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Top with coconut.
Bake in preheated oven for about 15 minutes.
Make a well in the center.
Add oil, half the milk and vanilla.
Beat for 1 minute on medium speed.
Add remaining milk and egg yolks.
Beat again for 1 minute.
In a small mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff peaks form.
Fold into the batter.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Top with coconut.
Bake in preheated oven for about 15 minutes.
Chef
