Saturday, August 6, 2011

Wholemeal Coconut-Pandan Muffin

(Makes 12)

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

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.


  1. wowwow..........your muffins are so soft and moist, yummy.

  2. Thanks, Veronica. I believe yogurt helps keep it soft and moist.


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