These Roasted Strawberry Coconut Corn Muffins are a delightful blend of sweet and savory flavors. The roasted strawberries add a burst of fruity goodness, while the shredded coconut provides a tropical twist to classic corn muffins.
Ingredients: 1 cup fresh strawberries, hulled and halved. 1/2 cup shredded coconut. 1 cup cornmeal. 1 cup all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract.
Instructions: Start by heating the oven to 350F 175C. Place the strawberry halves on a baking sheet and roast them for 15 minutes, or until they start to turn a little caramelized. Wait for them to cool down. Mix the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt together in a large bowl. Bring the buttermilk, melted butter, egg, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Add the shredded coconut and roasted strawberries and mix them in. Fill each muffin cup about two thirds of the way to the top with muffin batter. You can line the muffin tin with paper liners or grease it well. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Enjoy your Corn Muffins with Strawberry and Coconut.
Prep Time: 15 minutes
Cook Time: 20 minutes
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