Cocoa and coconut muffins

Name: Cocoa and coconut muffins
Ingredients: 250 g flour; 175 g sugar; 1 packet Dr. Oetker shredded coconut (100 g); 4 tablespoons Dr. Oetker cocoa; 1 sachet Dr. Oetker baking powder (10 g); 200 ml milk; 1 egg; 50 ml oil; 1 teaspoon coconut essence; 1 sachet Dr. Oetker dessert topping mix; 150 ml cold milk; 12 g Dr. Oetker decorative hearts

Dessert - Cocoa and coconut muffins by Isabela J. - Recipia

Cocoa and coconut muffins have a tender, slightly moist crumb because the shredded coconut absorbs some of the batter’s moisture. The cocoa gives them their dark color, and once they’ve cooled, I top them with whipped topping and little hearts. I like serving them with a mug of black tea. Prep: 15 minutes. Cook: 25 minutes. Rest: 20 minutes. Total time: 60 minutes. Servings: 12. Approximately 270 kcal and 5 g protein per serving.

Ingredients

For the muffins

250 g flour
175 g sugar
1 packet Dr. Oetker shredded coconut (100 g)
4 tablespoons Dr. Oetker cocoa
1 sachet Dr. Oetker baking powder (10 g)
200 ml milk
1 egg
50 ml oil
1 teaspoon coconut essence

For decorating

1 sachet Dr. Oetker dessert topping mix
150 ml cold milk
12 g Dr. Oetker decorative hearts

Preparation

1. Preheat the oven to 180°C. 2. In a bowl, mix the flour, sugar, coconut, cocoa and baking powder. 3. In another bowl, beat the egg with the milk, oil and coconut essence. Pour the liquids over the dry ingredients and stir gently, just until no dry flour remains. 4. Line the muffin tin with paper cases and divide the batter evenly. Bake for 20-25 minutes. After the first 10 minutes, reduce the temperature to 170°C. They’re ready when the tops are browned and spring back lightly when touched. 5. Take the tin out of the oven and leave the muffins to cool for 20 minutes. Meanwhile, beat the dessert topping mix with 150 ml cold milk, following the instructions on the packet. 6. Spoon the whipped topping onto the muffins and decorate with little hearts.

Notes

Finely shredded coconut spreads through the batter better than large flakes, which can clump together. Once cooled, keep them covered in the fridge and eat within 3 days, since the topping contains milk. I go by the 12-piece yield when planning this dessert alongside the rest of the meal. The crumb is reminiscent of cocoa cake, but the portions are already individual. I serve them with black tea; for a different flavor, replace the coconut essence with the same amount of vanilla essence. They contain gluten, milk, egg and coconut.