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Coconut Chiffon Cuffins Recipe
|Cake and pastry flour||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||75 Milliliter|
|Flaked coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3659 Calories from Fat 1328
% Daily Value*
Total Fat 152 g234.2%
Saturated Fat 66.2 g330.8%
Trans Fat 0 g
Cholesterol 448 mg
Sodium 3393.9 mg141.4%
Total Carbohydrates 538 g179.3%
Dietary Fiber 39.9 g159.6%
Sugars 320.8 g
Protein 61 g122.4%
Vitamin A 14.8% Vitamin C 2.1%
Calcium 164.1% Iron 36%
*Based on a 2000 Calorie diet
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.