Diabetic-Friendly Coconut Muffins
No aftertaste, very moist, so good!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
Step: 2
Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
Step: 3
Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.
NUTRITION FACT
Per Serving: 169 calories; protein 4g; carbohydrates 25.1g; fat 5.9g; cholesterol 16.4mg; sodium 157.5mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.
