Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Butter: activate blood circulation and remove blood stasis
Ingredients
Low-gluten flour ( 200g ) | Eggs ( 3 ) |
Coconut milk ( 100ml ) | Milk ( 100ml ) |
Butter ( 120g ) | White sugar ( 50g ) |
Baking powder ( 6 grams ) | Baking soda ( 1g ) |
Pumpkin seeds ( 100g ) | Peanuts ( 100g ) |
How to make coconut nut muffin cake
1. Prepare the ingredients.Milk, coconut milk, butter, sugar, baking powder, eggs, cake flour, pumpkin seeds, chopped peanuts, baking soda.
2. Add baking powder and baking soda to the low-gluten flour and set aside.
3.Put the butter into a basin and beat with a whisk.
4. Add sugar in batches and continue to beat until evenly mixed.
5.Add coconut milk again.
6.Add milk again.
7.Continue to beat and mix evenly.
8.Add the whole egg liquid and mix evenly.
9.Sift in flour, baking powder and baking soda.
10. Stir the batter evenly.
11.Add pumpkin seeds and crushed peanuts and stir evenly.
12.The cake batter is ready, preheat the oven to 180 degrees for 5 seconds minute.
13. Pour the cake liquid carefully into the cake cup.
14. Sprinkle a layer of pumpkin seeds on the cake liquid.
15.Put the baking sheet into the oven and bake at 200 degrees for 15 minutes.
16.The coconut milk nut muffin cake with full color, fragrance and flavor is ready
17.Another picture of the finished product.
Tips
You can bake it in the oven at 180 degrees for 20 minutes or at 200 degrees for 15 minutes.Depending on your oven, the results will be about the same.
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