Coconut-vanilla muffins with raspberries

Name: Coconut-vanilla muffins with raspberries
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g Butter; 325 g demerara sugar; 2 TEASPOONS Vanillaessence; 3 Eggs (size M); 125 g + 2 tablespoons grated coconut; 175 g + 1 tablespoon of flour; 2 teaspoons (5 g each) Baking Powder; 1 pinch Salt; 200 g frozen raspberries; 7-10 Tbsp Raspberries; 12 Paper baking cups

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g Butter
325 g demerara sugar
2 TEASPOONS Vanillaessence
3 Eggs (size M)
125 g + 2 tablespoons grated coconut
175 g + 1 tablespoon of flour
2 teaspoons (5 g each) Baking Powder
1 pinch Salt
200 g frozen raspberries
7-10 Tbsp Raspberries
12 Paper baking cups

Directions

1
Whisk butter, 175 g sugar and 1 teaspoon vanilla essence with the whisk of the hand mixer until creamy. Add the eggs one by one and stir in. Mix 125 g grated coconut, 175 g flour, baking powder and salt. Stir in 2 portions
2
Mix frozen raspberries and 1 tbsp. flour and fold into the dough. Line the hollows of a muffin tray (12 hollows) with one baking tin each. Spread the dough evenly in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes
3
Meanwhile, for the syrup, boil 150 g sugar, 1 teaspoon vanilla essence and 150 ml water in a small pot. Let it simmer for 8-10 minutes at low to medium heat. Remove from the stove. Roast 2 tbsp. grated coconut in a pan without fat while turning, remove
4
Take the muffins out of the oven and place them on a cake rack. Sprinkle muffins evenly with the syrup. Let the muffins cool down in the troughs. Then carefully remove them from the trays and lift them out. Sprinkle with roasted grated coconut and decorate with raspberries as desired
5
Waiting time approx. 45 minutes