Project Description

Toasted Coconut Muffin


  • 84g Rapeseed Oil (21%)
  • 56g Whole egg, beaten (14%)
  • 37g Water (9.25%)
  • 20g Fructose Syrup (5%)
  • 8g Glycerine (2%)
  • 0.8g Potassium Sorbate (0.2%)
  • 0.4g Salt (0.1%)
  • 0.8g Emulsifier (Paalsgard 110) (0.2%)
  • 0.8g Bicarbonate Soda (0.2%)
  • 1.2g Baking Powder (0.3%)
  • 3g Novation 4600 (0.75%)
  • 88g Caster Sugar (22%)
  • 100g Plain Flour (25%)

Toasted Coconut Muffin Recipe

Delicious muffin recipe made with our Toasted Coconut Flavour!


1. In a small beaker measure out the potassium sorbate, then carefully measure in the water and leave until the potassium sorbate has dissolved

2. In bowl add all the liquids include the water and potassium sorbate mixture

3. Add the dry ingredients to the bowl and mix until it’s a homogenous batter

4. Add the flavour and mix until incorporated

5. Weigh 33g into each cupcake case

6. Bake at 175°C for 22 minutes

7. To check if they are cooked insert a cocktail stick, if it comes out clean they are cooked

8. Remove for the tin and allow to cool on a cooling rack