Super easy baking recipe with a perfect result of soft coconut muffins with a hint of vanilla
180 gr self-raising flour
1/2 teaspoon of extra baking powder
180 ml of coconut milk
1 large egg
100 gr white chocolate
90 gr sugar
2 sachets of vanilla sugar
45 g grated coconut
Mixer or whisk
Paper muffin tins or a little butter for greasing
Preheat the oven to 190 degrees. Mix the coconut milk, sugar, vanilla sugar, and the egg with a whisk or briefly with a mixer until it is an even mass. In another bowl, stir the flour, grated coconut, and baking powder together in a spoon.
Chop the chocolate into small pieces and also add to the flour mixture. Fold the dry and the wet mixture briefly with a spatula. Scooping a few times is enough, if you stir a lot, the muffins will become compact. Divide the mixture between 6 muffin tins with a piece of baking paper or a paper tin in it. Fill them just to the brim.
If you are not using paper, make sure to grease the molds well with a little bit of butter. Bake them nicely brown in the middle of the oven for about 25 minutes and cook on the inside. When the oven is ready, leave them in the oven for another 5 minutes with the door ajar. Then let them cool completely on a rack.