Wholemeal Coconut-Pandan Muffin

(Makes 12)

(A)
1/2 cup yogurt
1/2 cup coconut milk
1 egg, lightly beaten
1/4 cup rice bran oil
1 tsp vanilla extract
1 lemon zest
1 tbsp lemon juice
1/4 tsp pandan extract

(B)
260g wholemeal self-raising flour
1/2 tsp baking soda
50g almond flakes
2 tbsp dessicated coconut
100g sugar
1/4 tsp salt
 

• Preheat oven at 170 degrees C.  Line muffin pan with paper cups.
• (A)  Whisk everything together in a bowl.
• (B)  Sift everything into a  separate bowl.  
• Fill the muffin cups to 2/3 full.  
• Bake for about 18- 20 minutes.