Coconut-vanilla muffins with raspberries

For 12 pieces
  • 100 g Butter
  • 325 g brown sugar
  • 2 TL Vanilla essence
  • 3 eggs (size M)
  • 125 g + 2 tablespoons desiccated coconut
  • 175 g + 1 tbsp flour
  • 2 TL (5 g each) Baking powder
  • 1 pinch Salt
  • 200 g frozen raspberries
  • Raspberries
  • 12 Paper baking cups
50 minutes
very easy
1.
Butter, 175 g sugar and 1 teaspoon vanilla essence with the Whisk the hand mixer creamy au fbeat. Add eggs one at a time and stir in. Mix 125 g desiccated coconut, 175 g flour, baking powder and salt. Mix in 2 portions
2.
Mix frozen raspberries and 1 tbsp flour and fold into the batter. Line the hollows of a muffin sheet (12 hollows) with one baking dish each. Spread the batter evenly in it. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 25 minutes
3.
Meanwhile for the syrup 150 Boil g sugar, 1 teaspoon vanilla essence and 150 ml water in a small saucepan. Simmer over low to medium heat for 8-10 minutes. Remove from the stove. Roast 2 tbsp desiccated coconut in a pan without fat, turning until golden yellow, remove
4.
Take the muffins out of the oven and place on a wire rack. Sprinkle the muffins evenly with the syrup. Let muffins cool in the hollows. Then carefully loosen and lift out of the recesses. Sprinkle with roasted coconut flakes and decorate with raspberries if you like
5.
Waiting time approx. 45 minutes
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 16 g fat
  • 40 g carbohydrates

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