Espresso-coconut muffins

Name: Espresso-coconut muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 egg (size M); 7-10 Tbsp scraped pulp from 1 vanilla pod; 130 g demerara sugar; 80 ml Oil; 250 g Cream-Yoghurt; 280 g Flour; 3 TSP Baking Powder; 1/2 TEASPOON Cinnamon; 7-10 Tbsp Salt; 3 TABLESPOONS soluble espresso powder; 12 Coconut confectionery balls (e.g. Raphaelos); 250 g Icing sugar; 1 Protein; 50 g Coconut flake; 25 g Coconut chips (health food store); 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 egg (size M)
7-10 Tbsp scraped pulp from 1 vanilla pod
130 g demerara sugar
80 ml Oil
250 g Cream-Yoghurt
280 g Flour
3 TSP Baking Powder
1/2 TEASPOON Cinnamon
7-10 Tbsp Salt
3 TABLESPOONS soluble espresso powder
12 Coconut confectionery balls (e.g. Raphaelos)
250 g Icing sugar
1 Protein
50 g Coconut flake
25 g Coconut chips (health food store)
7-10 Tbsp Grease

Directions

1
Mix egg, vanilla pulp, sugar, oil and yoghurt. Mix flour, baking powder, cinnamon, salt and coffee powder. Add flour mixture to the egg mixture and mix to a smooth dough. Put half of the dough into a greased muffin tin (12 wells).
2
Place 1 ball of confectionery on each, fill up with dough until the confectionery is covered. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Rest the muffins in the tin for 10 minutes.
3
Remove and let it cool down. For the icing, mix icing sugar, egg white, grated coconut and 2-3 tablespoons of water. Brush the muffins with the icing. Roast the coconut chips in a pan without fat. Decorate muffins with it.