Details
25 min
10 min
20-25 min
(Wilhelm Studio)
Method
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.
Ingredients
- 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 Bittersweet coconut cream
or Rapunzel Samba coconut choc. spread - 5 tbsp Rapunzel coconut grated
- 3-5 tsp baking powder
