Ingredients
- 3/4 cups margarine/butter at room temperature
- 1 cup light brown sugar
- 3/4 tsp ground cinnamon
- 1/4-1/2 tsp grated nutmeg
- 3 cups plain flour
- 1/2 tsp mixed or vanilla essence/extract
- 1 cup (or more based on preference ) grated coconut
- 1/2 cup (or more based on preference) raisins/black currants
- 2-3 tblspns + 2tsps coconut or evaporated milk
- 1-2 tblspn grated ginger
- 1 tsp baking powder
Instructions
- preheat oven at 350 degrees F
- to a large mixing bowl, add room temperature butter or margarine and sugar. mix well by hand using a spatula or a hand mixer (3-5 mins )
- next add in ginger, ground cinnamon, grated nutmeg and mixed or vanilla essence
- add in flour and baking powder. mix well. you will notice a crumbly texture
- add in coconut/evaporated milk, grated coconut and raisins/black currants. mix well. the batter would be stiff. Don’t panic that’s how it’s suppose to be
- once done using an ice cream scope or spoon place in a lightly greased muffin pan
- place in preheated oven to bake for about 45-50 mins (depending on your oven) until nice and golden brown
- remove pan from oven. allow to cool slightly in pan. then remove from pan and place on a cooling rack to cool completely
- enjoy!
