Raspberry Coconut Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g flour
- 120 g suar
- 1 packet baking powder
- 70 g butter
- 1 egg (s)
- 100 ml milk
- 200 g raspberries, frozen or fresh
- 0.5 ½ lemon (s), zest and juice
- 100 g desiccated coconut
- 0.5 ½ bottle lemon flavor
For the topping:
- 30 g powdered suar
- 200 ml cream
- 300 g cream cheese
- food coloring
Print Recipe
Pin Recipe Instructions
- For the dough, mix all the ingredients together except for the raspberries. When the batter is smooth, fold in the frozen or fresh raspberries. I like to go through it again with the mixer so that the dough gets a light pink color and the frozen raspberries get a little smaller. Pour the batter into the muffin cups.
- Then put the molds in the preheated oven and bake for 20-30 minutes at 170 degrees Celsius.
- For the topping, stir the cream cheese until creamy and add the powdered sugar. Whip the cream until stiff and then mix it with the cream cheese. If you want, you can add some food coloring to the mass.
- Chill the topping until the muffins have cooled completely and then decorate them with them.
- Chill until ready to serve.
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