Breakfast muffins 6 times different: coconut

Name: Breakfast muffins 6 times different: coconut
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Vanilla pod; 200 g Flour; 50 g crunchy oats; 50 g Coconut flake; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 150 g Sugar; 1 pinch Salt; 6 TABLESPOONS Oil; 225 ml Milk; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Coconut chips; 12 Paper baking cups

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Vanilla pod
200 g Flour
50 g crunchy oats
50 g Coconut flake
2 1/2 TSP. Baking Powder
2 Eggs (size M)
150 g Sugar
1 pinch Salt
6 TABLESPOONS Oil
225 ml Milk
3 TABLESPOONS Apricot Jam
7-10 Tbsp Coconut chips
12 Paper baking cups

Directions

1
Line the recesses of a muffin tray (12 recesses) with paper baking cups. Cut open the vanilla pod lengthwise, scrape out the pulp. Cut the pod into thirds lengthwise, cut into thin strips and set aside. Mix flour, oat flakes, grated coconut and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, vanilla pulp, oil and milk and mix. Stir in flour mixture
2
Spread the dough in the troughs and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. Take out, place on a cake rack. Leave to rest in the mould for approx. 10 minutes. Lift the muffins out of the trough and let them cool down
3
Stir the jam and 4 tablespoons of water in a pot until smooth, bring to the boil, remove from the heat, allow to cool slightly, spread on muffins. Decorate with coconut chips and vanilla pod pieces
4
Waiting time approx. 45 minutes