The coconut and rum muffins are delightful treats with an exotic aroma, delicate, and light, perfect for a snack: to prepare them I didn’t use butter or milk. I chose rice oil which is ideal in baking because its neutral taste does not overpower and is not noticeable. And then water, but if you prefer, you can use milk or the plant-based beverage of your choice. And if you want to make them even richer and more delicious, sprinkle the coconut and rum muffins with chocolate chips before baking.
Do not miss
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 medium egg
- 1 cup sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup shredded coconut
- 1/3 cup water
- 1/3 cup rum
- 3 tbsps rice oil (or other preferred seed oil)
- 1 tsp vanilla extract
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Stand Mixer
- 12 Cupcake Liners
- 1 Cake Tester
Steps
In the bowl of the stand mixer or with an electric mixer, beat the eggs with the sugar until they are pale and frothy. While continuing to mix, add the flour, water, shredded coconut, rice oil, rum, vanilla extract (or vanilla sugar), and finally the baking powder. Distribute the batter into the paper liners. If you use liners like mine, a muffin tin is not necessary because they are stiff and stand on their own. If you use the classic paper liners, you will need to place them inside a muffin tin. Bake in a preheated oven at 350°F for 25 minutes, but check the cooking because each oven is different, and always do the skewer test before taking the treats out of the oven.
