
Soft Coconut Muffins
Soft, macaroon-like muffins made with egg whites, sugar and shredded coconut, bound with a little cornstarch and coconut flour and free of wheat flour and butter. The Whip N Mix Chef foams the whites and folds in the dry ingredients by hand crank, and the Silicone Muffin Mould releases the delicate muffins cleanly.
- Total time
- 50 min
- Prep
- 15 min
- Cook
- 30 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 350 °F (180 °C). Set the Tupperware Silicone Muffin Mould on a metal baking sheet.
Put the egg whites, salt and sugar in the bowl of the Tupperware Whip N Mix Chef. Cover and crank in gear I for 15-20 seconds, until foamy.
In a small bowl, combine the coconut, cornstarch and coconut flour. Add them to the egg whites, shift to gear II and crank for about 15 seconds, until evenly mixed.
Divide the batter between the cavities of the mould and bake for 30 minutes, until a toothpick inserted in the centre comes out clean.
Leave to stand for 5 minutes, then unmould and serve.







