Coconut Muffins

Nut Free- Gluten Free

Ingredients :

115g butter
260g sugar
50g light brown sugar
3 eggs
110g buttermilk
75g canoli oil
5g vanilla extract
185g Sydney Blend
5g baking powder
4g salt
150g shredded coconut

Process:

Line a muffin tin with 12 liners. Pre-Heat oven to 360 F.

In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar together until light in color and fluffy.

Add eggs, one at a time, and mix until incorporated.

Add the oil little by little, while the dough is mixing.

Mix the dry ingredients together. Alternate adding the buttermilk and the dry ingredients to the batter .Mix well.

Use a spoon or ice cream scoop to transfer the batter into the muffin tins. Bake at 360 f for 20-25 minutes.

Optional:
-Add frosting to make these into coconut cupcakes.
-Replace butter with margarine or vegan butter and replace buttermilk with coconut milk to make these dairy free
- Add blueberries to the batter to make these into coconut blueberry muffins