Redressing the cookie - cake balance of the recipes I have posted so far! :)
Makes 12 cupcakes or 6 muffins
2 eggs (at room temperature)
1 tsp Vanilla Extract
1 tsp Glycerine
175g Gluten Free Flour
1 1/2 tsp of GF Baking Powder
1/2 tsp Xanthan Gum
130ml Sunflower Oil
130ml Unsweetened Soya Milk
Few handfuls of shredded coconut
The usual: forks & spoons
Large mixing bowl
Preheat oven 180oC/GM 4 & place cases in the muffin baking tray.
Place Xylitol, eggs, vanilla and glycerine into blender and whisk for a couple of minutes.
Meanwhile combine sifted flour, baking powder, xanthan gum and mix well.
Next mix oil and milk in a measuring jug.
Stir all three mixtures together in the large bowl, mix until there are no lumps left.
Now throw in a few handfuls of shredded coconut and mix until evenly spread throughout the mixture.
Divide mixture equally into the cupcake or muffin cases.
If you're making 12 cupcakes, bake for 15 - 20 minutes (or until well risen).
If you're making 6 muffins, bake for 20-25 minutes.
Once they are baked remove from the baking tray and allow to cool on a cooling rake.
Some of the coconut inside the cakes will go gooey and its absolutely lovely!
You can keep these for about 5 days in an air tight contain in the fridge.