Black Rice Coconut Muffins
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Black rice flour turns these muffins a deep purple and adds a toasty, nutty grain flavor that coconut then sweetens.
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Coconut milk and neutral oil stand in for dairy and butter, which keeps the crumb soft even after the muffins have cooled completely.
Ingredients
Instructions
- 1
Preheat the oven fully to 180°C, and line a 12-cup muffin tray with paper cups.
If the coconut milk has separated or thickened, stir it smooth first so it blends evenly into the batter.
- 2
Put 150g all-purpose flour, 50g black rice flour, 7g baking powder, 90g sugar, and 2g salt in a bowl.
Whisk until the purple rice flour is evenly dispersed and no pale flour pockets remain.
- 3
In a separate bowl, loosen 1 egg first, then add 140ml coconut milk and 60ml neutral oil.
Whisk for about 30 seconds, stopping when the mixture looks smooth and no large oil slicks remain.
- 4
Pour the wet mixture into the dry ingredients, then fold with a rubber spatula while scraping up from the bottom.
Stop when the batter is about 80 percent combined and a few dry streaks still show.
- 5
Add 35g desiccated coconut and fold only two or three more times, stopping as the last dry streaks disappear.
Divide the batter evenly among the cups, filling each to about 80 percent.
- 6
Bake at 180°C for 20 to 22 minutes, checking when the tops turn deep purple and lightly cracked.
They are done when the tops spring back and a skewer comes out clean, then cool completely on a rack.
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