- 75 grams Black sweet liquorice, cut into small pieces
- 1/2 cup Milk (of your choice)
- 1/2 cup Coconut flour
- 1/3 cup Oil, vegetable
- 1/4 teaspoon Baking powder
- 1/2 cup Desiccated Coconut
- 1/2 cup Brown sugar
- 3 Eggs, large, beaten
- 1/2 cup White sugar
Heat liquorice with ½ cup boiling water on stove, stirring often till its soft. Drain and chop in food processor to a pulp. Add oil and beaten eggs to liquorice pulp. Add milk to mixture. Mix together.
Add baking powder to coconut flour. Add the white sugar and coconut.
Add dry mixture slowly to wet mixture, stirring as you go. Coconut flour absorbs a lot of moisture, so adding it slowly will ensure an even batter. Let it stand for a few minutes while you preheat oven.
Preheat oven to 160 degrees Celcius.
Pour mixture into prepared 6 muffin pan holes to the top (I always use cupcake wrappers). Sprinkle brown sugar on each muffin. Bake for about 25 minutes or till test skewer comes out clean.