Bounty coconut muffins

Name: Bounty coconut muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 300 g Flour; 50 g Coconut flake; 2 TEASPOONS Baking Powder; 50 ml Milk; 3 TABLESPOONS Coconut liqueur; 2 packages (150 g each) Miniature Bountys; 25 g Coconut chips; 1 package (100 g) chocolate glaze; 12 Paper sleeves

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
300 g Flour
50 g Coconut flake
2 TEASPOONS Baking Powder
50 ml Milk
3 TABLESPOONS Coconut liqueur
2 packages (150 g each) Miniature Bountys
25 g Coconut chips
1 package (100 g) chocolate glaze
12 Paper sleeves

Directions

1
Line the recesses of a muffin tray (12 recesses) with paper sleeves. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, grated coconut and baking powder and stir in alternately with the milk and liqueur. Fill the dough and 2 bounties into each bowl. Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes.
2
Remove the muffins from the oven and let them cool down on a cake rack. Meanwhile, roast the coconut chips on a tray in the oven at residual heat until golden brown. Melt the icing according to the package instructions and let it cool down a little. Cover cooled muffins with chocolate icing and chill for about 5 minutes. Cut the remaining bounties in half and decorate the muffins with the halves and roasted coconut chips. Refrigerate again until the chocolate is firm
3
1 1/2 hours waiting time