Gebäck

Chocolate coconut muffins

Justina Wilhelm

50 Min.

For 12 muffins:

Info

Perptime 25 Min.
Resttime 10 Min.
Baketime 25 Min.

Ingredients

Portions

3 eggs
130 g Rapunzel Cristallino cane sugar
vanilla sugar
8 tbsp Rapunzel sunflower oil mild
150 ml buttermilk/cream
250 g of flour
100 g Zartbitter-Kokos-Creme oder or Rapunzel Samba coconut choc. spread
5 tbsp Rapunzel coconut grated
3–5 5 tsp baking powder

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 180 ° C.

Mix the eggs, sugar and vanilla sugar until frothy. Add oil and buttermilk. Mix in the flour, bittersweet coconut cream, grated coconut and baking powder.

Fill in muffin tins and place on a baking sheet. Bake the muffins for 20-25 minutes, then leave them to rest for 5-10 minutes.

Release the muffins from the molds and let them cool.

Tip: With paper cases, the muffins can be easily taken to parties.