Here is a gluten-free coconut muffin full of lovable coconut flavor and crunch from the toasted coconut topping. It’s made with easily accessible rice flour, which also happens to be less expensive than other gluten-free flour.
As you’d be able to guess, I bake a lot every week. Too much of anything is not good, as they say. So I try to diversify and use other kinds of flour from time to time, just so there isn’t too much gluten in the diet. When I discovered that rice flour is an alternative, I was immediately intrigued. Now it’s a staple not only for my cooking but also baking.
- 2 eggs
- 62 g (5 tbsp) granulated sugar
- 90 g (¾ cup) rice flour
- 2 g (½ tsp) baking powder
- 1.5 g (¼ tsp) table salt
- 30 g (2 tbsp) canned coconut milk
- 28 g (2 tbsp) vegetable oil i.e. coconut oil
- unsweetened desiccated coconut
- coarse sugar
- Using an electric mixer, beat eggs and sugar until they reach a ribbon stage (thick and creamy). The thick mixture will fall like a ribbon when the beater is lifted.
- Sieve flour and baking powder into the egg mixture. Add salt. Fold with a spatula until everything is combined.
- In a separate bowl, combine coconut milk and vegetable oil. Add a spoonful of the cake batter. Mix well.
- Pour the wet mixture into the remaining cake batter. Fold and mix until combined.
- Divide the batter evenly into 6 muffin cups that have been lined with muffin paper. Sprinkle each with desiccated coconut and coarse sugar.
- Bake in a preheated oven at 340°F (170°C) for 22-25 minutes. Let cool completely on a wire rack.