Cranberry Coconut Muffins

Summary

Ingredients

• 100 g chocolate, white
• 300 ml milk
• 150 g cranberries, dried
• 200 g flour
• 50 g desiccated coconut
• 2 teaspoons baking soda
• 2 egg (s)
• 100 g suar
• 80 ml oil
• Fat, for the pan or muffin cases

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Instructions

1. Cut the chocolate into small pieces, heat the milk slightly and let the chocolate melt in it. Then let the chocolate milk cool down.
2. Chop 50 g of the cranberries or chop them in the food processor. Preheat the oven to 180 degrees. Line or grease the muffin tin with the molds.
3. Mix the flour, desiccated coconut, 100 g cranberries and baking powder in a bowl. Whisk the eggs with the sugar and oil and stir quickly into the flour mixture with the chocolate milk (the whole thing is relatively liquid, don`t let it be confused).
4. Fill the dough into the molds (approx. 3/4 full), sprinkle the chopped cranberries on top, and bake in the oven for approx. 20 minutes (in the middle of the oven), after baking let the tray rest for a while, remove and let cool .
5. They taste best when they are lukewarm, because then you can taste the chocolate milk taste great!