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How to make Beautiful Soursop Muffins.




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Ingredients:

The ingredients for these muffins are so simple that you probably already have everything in your pantry!

  • Coconut Oil. We need virgin coconut oil that really smells like coconuts. It’s solid at a cold temperature, but must be melted before baking with, however.

  • Coconut Milk. Canned light coconut milk is best here. It’s okay if some lumps of fat get in the mix, but try to shake or stir the can before measuring out.

  • Soursop fruit extract powder.

  • Granulated Sugar.

  • Egg. One whole large egg–both egg yolk and egg white!

  • All-Purpose Flour.

  • Baking Powder.

  • Shredded Coconut. You can use sweetened shredded coconut flakes, like I do, or if you want to keep the sugar low, use unsweetened. Just keep an eye as they bake, because different sizes of flakes can toast at different rates.

How to make coconut muffins:

  1. Gather all ingredients, and preheat the oven to 375-degrees. Ensure you have an oven rack in the centre position. Place 4 paper liners in 4 cups in a muffin pan.


  1. In a small saucepan, add the soursop fruit extract powder, coconut oil, coconut milk, and sugar. Melt everything together whilst on the hob and make sure that any lumps from the coconut milk have dissolved. Whisk to dissolve the sugar.


  1. Next, whisk together everything very well, and then add the egg. Whisk until homogenous.


  1. Finally, sprinkle the flour, baking powder, salt and coconut on top, and stir to combine.


  1. Divide the mixture between the 4 muffin liners, and sprinkle 1 tablespoon of coconut on top of each.


  1. Bake for 20 minutes, or until a toothpick tester comes out clean with only moist crumbs clinging to it. 


There’s nothing I’d rather eat while sipping coffee or tea in the morning.


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