Bounty muffins in chocolate coat

Name: Bounty muffins in chocolate coat
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 3 Eggs (size M); 300 g Flour; 60 g Coconut flake; 3 TSP Baking Powder; 6 TABLESPOONS Milk; 1 (235 g) Bag Mini Bounty; 150 g Dark chocolate coating; 15 g Coconut oil; 150 g Whipped cream; 12 Paper baking cups

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
3 Eggs (size M)
300 g Flour
60 g Coconut flake
3 TSP Baking Powder
6 TABLESPOONS Milk
1 (235 g) Bag Mini Bounty
150 g Dark chocolate coating
15 g Coconut oil
150 g Whipped cream
12 Paper baking cups

Directions

1
Place the fat, salt, vanillin sugar and sugar in a mixing bowl and whisk until creamy. Stir in the eggs one after the other. Mix flour, 40 g grated coconut and baking powder. Alternately stir in flour and milk. Cut Bounty into slices. Fold 2/3 into the mixture. Line 1 muffin tray (12 trays) with paper baking cups.
2
Spread the dough evenly with a tablespoon into the trays. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the tray from the oven and let the muffin cool down for about 10 minutes. Remove the muffins from the trays and let them cool down on a cake rack. Melt the chopped chocolate coating and coconut oil over a warm water bath. Leave to cool and stir in cream. Dip the muffins with the surface into the chocolate, decorate with remaining coconut flakes and bounty pieces
3
20 minutes waiting time