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 tablespoon rapeseed oil or other vegetable oil
1 tablespoon sugar
10 gr wild chervil (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