Coconut Rhubarb Muffins

Discover the delightful fusion of tangy rhubarb and creamy coconut in these moist and flavorful muffins, perfect for a spring breakfast or snack. These muffins are easy to make and are a unique twist on traditional rhubarb recipes.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup shredded coconut

1/2 cup unsweetened coconut milk

1/2 cup butter, melted

2 cups fresh rhubarb, diced

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Stir in the shredded coconut.

4. In another bowl, combine the melted butter, coconut milk, eggs, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and mix until just combined.

6. Gently fold in the diced rhubarb.

7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Reheating

To reheat, place muffins in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.