Coconut Milk and Wild Chervil Muffins

Coconut and wild chervil muffin Energya Ltd

I definitely recommend using coconut milk in sweet muffins, it makes them pillowy soft and very moreish!

Makes 6 muffins.


100 gr self raising flour

3 tablespoons coconut milk

1 egg

1 tablespoon rapeseed oil or other vegetable oil

1 tablespoon sugar

10 gr wild chervilĀ (leaves and smaller stalks)

6 muffin silicone moulds


Chop the wild chervil and blanch in a little boiling water for 2 minutes. Drain and leave to cool.

In a bowl mix the cooled wild chervil, flour, coconut milk, egg, oil and sugar until everything is well blended.

Pre-heat the oven at 180 degrees Celsius. Pour the muffin mixuture into the silicone moulds and bake for 18 minutes.


Picture credits: Paola Bassanese

Coconut and chervil muffins