12 Serves
50 Mins
Preheat your oven to 175°C and line a muffin tray with liners.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
63 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
111 mg / 4,700 mgSodium
199 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
7 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat in the eggs one at a time, then fold in the dry ingredients and coconut cream until just combined.
Divide the batter into the muffin liners and bake for 25-30 minutes until a toothpick inserted comes out clean.
21
g36
g53
g
