Apricot and Fresh Coconut Muffins

I modified my pear muffin recipe to make apricot muffins as part of Oscar’s High Salicylate re-introduction.  The grated coconut is fresh coconut that we grate and store in the freezer.

Apricot and Coconut Muffins (High Salicylates, Low Glutamates, Low Amines)

  • Canola oil spray for greasing muffin pans
  • 1 cup plain self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup milk
  • 1/3 cup sunflower oil
  • 2 eggs, lightly beaten
  • 1 cup mashed apricot (High Salicylates)
  • 1/2 cup grated fresh coconut (Moderate Salicylates)
  • Extra grated coconut
Apricot and Coconut Muffins
  1. Preheat oven to 180 C and grease the muffin trays (makes 12 small or 6 large muffins).
  2. Sift the flours and sugar into a large bowl, adding the husks from the wholemeal flour back in.
  3. In a separate bowl combine the milk, oil and eggs.
  4. Combine the milk mixture, apricot, coconut and flour mixture and mix until just combined.
  5. Spoon the mixture into the muffin trays.
  6. Sprinkle the top of the muffins with the extra coconut.
  7. Bake for 18 – 20 minutes, allow to cool for 5 minutes than turn onto a wire rack.


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