Whole Wheat Coconut Muffins

Whole Wheat Coconut Muffins

Ingredients

  • 1 cup Milk

  • 1 tablespoon Lemon juice

  • 1 cup Winnie’s Pure Health Chapati Afya Flour

  • 1/2 cup grated Coconut

  • 1/4 teaspoon Winnie’s Pure Health Pure Sea Salt

  • 1 teaspoon ground cinnamon

  • 1 tablespoon vanilla essence/ extract

  • 1/3 cup Winnie’s Pure Health Pure Honey

  • 2 table spoons extra virgin coconut oil

  • 1 teaspoon Black Pepper

  • 1 teaspoon Baking powder

  • 1/4 teaspoon Baking soda

Directions

  • Add the 1 tablespoon of fresh lemon juice to the milk (room temperature), stir well and leave it alone for about 10 minutes. It will have a heavier texture and creaminess to it with tangy flavor – this is what makes these muffins moist and light
  • Sift Chapati Afya flour add sea salt, black pepper, baking powder, baking soda, organic ground cinnamon and set aside
  • In another bowl add buttermilk, vanilla essence or extract, honey, coconut oil and whisk gently
  • Mix the dry ingredients with the wet ones and the freshly grated coconut, carefully stirring them about 10 – 15 times. Do not over mix as this will make the muffin heavy and doughy. Make sure to only stir a few times, don’t worry if it doesn’t look like it’s mixed well, they will still turn out great
  • Preheat oven to 190 degrees Celsius, rub the muffin pan with some of the coconut oil. Bake them on the center rack, for about 25 minutes
  • Cool them for about 30 minutes before eating them
  • Make a mixed herbal tea then sweeten with Winnie’s Pure Health Pure natural honey and flavor with fresh lemon/lime juice

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