If you have been reading for a while, you know that I am freaking obsessed with really like cornbread. The original recipe I made a while ago has been removed from it’s site, but I think I have made enough changes that I can post this one as my own. (Edit: I just googled and Erica has made a vegan version of the original )
Coconut Corn Muffins
50g unsweetened shredded coconut (about 3/4 cup)
1 cup cornmeal
1 cup wholewheat flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1 1/2 cups soy milk
1) Preheat oven to 250 degrees. Spread coconut on a baking tray lined with foil and bake 5-10 minutes until golden.
2) Turn oven to 325 degrees. Combine dry ingredients in a large mixing bowl.
3) Add wet ingredients and mix well before adding coconut.
4) Pour into muffin tray- I just sprayed a silicone tray with oil which worked well, but use liners if you are using a metal tray.
Bake for 15-20 minutes, or until a toothpick comes out clean.
(I made 6 large muffins which took about 25 minutes- adjust the time depending on the size you make).