Sourdough Raspberry Coconut muffins
Sourdough raspberry coconut muffins can easilytake first a spot with its slight tart and sweet taste from raspberry as wellas nuttiness from the coconut with touch of sourdough.
Servings: 10 pieces
Calories: 311kcal
Ingredients
- 1 ⅓ cups 165g all-purpose flour
- 3 /4 cups 150g Sugar ( divided)
- 2 teaspoon 6g Baking powder
- ¼ teaspoon 2g Salt
- 5 tablespoon butter 71g ( melted butter)
- 1 large egg
- ½ cup 100g Sourdough Starter/ discard
- ⅓ cup 57g/ Milk
- 1 cup 150g Raspberries
- ½ teaspoon Vanilla extract
- ⅓ cup 20g Coconut
Instructions
- Pre-heat oven to 375F and line the muffin tin with 10 paper liner or spray with oil.
- In a medium bowl, mix, flour, salt, baking powder and sugar and set aside.
- In a small bowl add ¾ cup Raspberries.
- Large bowl, add melted butter, egg, vanilla extract, milk and sourdough starter and mix well.
- To this add dry ingredients and mix well.
- Gradually fold in Raspberries and coconut.
- Transfer to muffin tin liner. Then divide and add rest of Raspberries and add coconut on the top of muffin dough.
- Bake at 375°F for 18 minutes or until toothpick comes out clean.
- Cool completely in a cooling and rack.
- Enjoy with cup of coffee for your breakfast or as snack.
Nutrition
Calories: 311kcal | Carbohydrates: 65g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 200mg | Potassium: 29mg | Fiber: 1g | Sugar: 61g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 0.3mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!