coconut lemon muffcakes

I came across this recipe for coconut lemon bundt cake a while ago and was excited to try it out, but I didn’t want to wait a long time for it to bake so I used my muffin pan and ended up with 18 “muffcakes” (not quite a muffin, and yet not quite a cupcake either).

I made a few other small changes from the original recipe (the usual cutting down the sugar a little, and I didn’t have fresh lemon or coconut), so here’s what I did:

  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 14 oz can lite coconut milk
  • 1/4 cup soy milk
  • 1/4 cup lemon juice
  • 1/4 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Preheat oven to 350ºF. Mix the wet ingredients (and sugar) together in a large bowl and the dry ingredients together in another bowl. Add the dry mixture to the wet and mix well. Transfer to muffin pan and bake for ~20-25 minutes. Let cool in the muffin pan for ~5 minutes (these muffcakes are quite delicate when they have just come out of the oven). Then remove from the muffin pan to a cooling rack and enjoy!

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