Coconut oil muffins with a kick

Ingredients for 1 servings:

• 120 g coconut oil, organic, virgin, cold squeezed
• 150 g coconut blossom sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 1 pinch of salt
• ½ pack of baking powder
• 100 ml rum or milk or coconut milk
• possibly powdered sugar or icing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

super easy, works without alcohol, makes 12 muffins

Warm the still-solid coconut oil slightly until it becomes smooth and liquid (this happens automatically at 24°C). Whisk the oil with the sugar, vanilla sugar, and eggs until creamy, so that you can no longer feel any sugar crystals. Stir in the sifted flour, salt, and baking powder, and finally stir in the rum. This can be replaced with coconut milk or regular milk if children are eating or if you don’t want the alcoholic taste. I personally use coconut liquor from Sri Lanka, but as I said, that’s a matter of taste. Place paper baking cups in a 12-hole muffin tin and then fill them with the batter. Bake for approx. 20-25 minutes on the middle rack at 150°C (fan oven). Dust with powdered sugar or glaze, and let cool before serving.