Soft Coconut Muffin


1/3 cup softened butter
3/4 cup sugar
2 eggs
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup
flour 2 cups
shredded coconut

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Line mini muffin tins
with paper cases. Put aside.
In a bowl, beat the butter with a hand mixer at low speed until fluffy.
Add the sugar and beat until the mixture is well blended and fluffy.

Add the eggs one at a time, beating well after each addition.
Add condensed milk and vanilla extract and continue beating until well combined.
In a medium bowl, combine flour and coconut. Add to egg mixture and stir until well combined.
Pour into prepared muffin tins and bake in the oven at 180°C for about 15-20 minutes or until the dough is golden brown and a toothpick inserted in the center comes out clean.
Remove from the mold and let cool on a wire rack for about 5 minutes

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