Spanish Coconut Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

In a bowl, mix the flour, baking powder, baking soda, orange zest and 60 g coconut flakes well.

In a second bowl, whisk the egg, sugar, white wine, buttermilk and oil until frothy.

Stir the flour mixture into the wet ingredients and fold briefly until just combined.

Spoon the batter into the cases and sprinkle each portion with about 1 tsp of coconut flakes.

Bake in the preheated oven for 20–25 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.