Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup Kaya (coconut jam)
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
3. In another mixing bowl, whisk together the Kaya, coconut milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Calories: 205
Fat: 9g
Saturated Fat: 6g
Cholesterol: 16mg
Sodium: 101mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 15g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Kaya can be substituted with any other fruit jam or spread.
- Coconut milk can be substituted with any other plant-based milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Top the muffins with a sprinkle of shredded coconut or a drizzle of Kaya before baking.
- Use mini muffin tins to make bite-sized muffins.
- Make a glaze with powdered sugar and coconut milk to drizzle over the muffins.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to easily portion the batter into the muffin liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or reheat in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Arrange the muffins on a platter and sprinkle with shredded coconut. Serve with a side of fresh fruit.
Garnishes:
Shredded coconut, fresh fruit, or a drizzle of Kaya.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the muffins are too dry, try adding more coconut milk or vegetable oil to the batter.
- If the muffins are too wet, try reducing the amount of Kaya or adding more flour to the batter.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the muffins. Store the muffins in an airtight container to prevent contamination.
Food history:
Kaya is a popular coconut jam in Southeast Asia, particularly in Malaysia and Singapore. It is made from coconut milk, sugar, and eggs, and is often spread on toast or used as a filling in desserts.
Flavor profiles:
The Kaya Coconut Muffins have a sweet and nutty flavor from the coconut and Kaya, with a tender and moist texture.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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Region: Singaporean