Coconut Chiffon Cuffins
|Cake and pastry flour||2 1⁄4 Cup (36 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||75 Milliliter|
|Flaked coconut||1 Cup (16 tbs)|
In a large mixer bowl, combine flour, 1 cup (250 mL) sugar, baking powder and salt.
Make a well in the center.
Add oil, half the milk and vanilla.
Beat for 1 minute on medium speed.
Add remaining milk and egg yolks.
Beat again for 1 minute.
In a small mixer bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff peaks form.
Fold into the batter.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Top with coconut.
Bake in preheated oven for about 15 minutes.