COCONUT MUFFINS

Preparation Method :

• Preheat the oven to 180°C / 360°F/Gas Mark 4. Lightly grease a 6-hole non-stick muffin tray.
• Mix the carrot, coconut and hazelnuts in a bowl. Sift together the dry ingredients twice into a large separate bowl.
• Whisk the butter, eggs, buttermilk, vanilla extract and oil in a large bowl. Gently stir in the carrot mixture. Add the whole lot to the dry mixture and lightly combine.
• Spoon the batter into the prepared tray almost to the top.
• Transfer to the oven to bake. Spread the coconut after 10 - 12 minutes, on a small baking tray and place on the bottom shelf of the oven, under the tray of muffins.
• Watch the coconut carefully; you just want it to take on colour, not burn.
• After about 20 minutes or when the tops are well risen and springy to the touch.
• Remove the muffins from the oven. Test by inserting a cocktail stick into the centre to check it comes out clean.
• Leave them in the tray for 5 minutes, then transfer to a wire rack to cool.
• Decorate them by brushing lightly with a little warmed runny honey and sprinkle with the toasted coconut.