Ingredients:

1 cup plain flour
1/2 tsp baking soda
3 eggs
1/2 cup sugar
1/2 cup oil / melted butter
1/2 cup tender coconut pulp
1/2 cup tender coconut water

Preparation:

1. Preheat oven to 180 degree celcius. Grease a 8-10 hole cupcake /muffin tin with baking spray or line the muffin tin with paper liners and keep it aside.
2. Grind tender coconut pulp adding 1/2 cup of tender coconut water to a puree and keep it aside.
3. Sift together plain flour and baking soda in a mixing bowl and keep it aside.
4. In a large mixing bowl, add eggs and sugar and beat well until fluffy.
5. Add oil or melted butter into this and beat again.
6. Add in tender coconut puree and combine well.
7. Now add sifted flour little by little and fold gently with a spatula / wooden ladle into smooth batter.
8. Divide the batter evenly into the prepared muffin tin and bake for 18-25 minutes until golden or until a skewer inserted comes out clean.
9. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..

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