Cranberry Coconut Muffins

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

Cut the chocolate into small pieces, heat the milk slightly and let the chocolate melt in it. Then let the chocolate milk cool down.
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.
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).
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 .
They taste best when they are lukewarm, because then you can taste the chocolate milk taste great!

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