Soak atchuete in 1/3 cup water to extract color.
Mix flour, sugar, lye and the rest of water together. Stir until smooth.
Blend atchuete extract. Fill muffin cups 1/3 full.
Steam for from 15 to 20 minutes or until firm.
Let it cool and remove from molds. Serve with grated coconut.
Yield: 8 dozens.