Richard Ragoobarsingh, Kevon Brooks, Keshala Mahabir and Leslie Ann Wills - Caton indulge in these snackable Lemon & Coconut Muffins made with the help of Constance Estate Lemon Infused Coconut Oil.


1 cup quick oats

cups milk

2 tsp vinegar

1 cup all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup sugar

1 egg beaten

¼ cup Constance Estate Lemon Infused Coconut oil

½ cup grated coconut 

½ cup raisins


  1. Preheat the oven to 400℉. Lightly grease a muffin tray with butter or cooking spray.
  2. Add the vinegar to the milk and set aside for 1 minute to curdle. Mix together the oats with the milk and leave for the oats to absorb the milk.
  3. Meanwhile in a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Mix well.
  4. Add beaten egg, Lemon Coconut Infused oil to the oat mixture and mix together. Add oat mixture all at once to the flour mixture. Stir just until combined.
  5. Gently fold in the grated coconut and raisins.
  6. Spoon into the muffin tins filling them about 2/3 full.
  7. Bake in the preheated oven for 15-20 minutes or until risen and golden brown. Remove from the oven and take out the muffins, placing them on a wire rack for a few minutes. Serve warm or at room temperature.

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