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Batida coconut cherry muffins

updated

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Ingredients for 1 servings:

  • 1 jar sour cherries
  • 250 g flour
  • 200 g desiccated coconut
  • ½ pack of baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 110 g sugar
  • ½ packet of vanilla sugar
  • 150 g chocolate, chopped white or white chocolate drops
  • 120 g butter, liquid
  • 85 g quark
  • 120 g sour cream
  • 1 egg(s)
  • 250 ml coconut milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

12 juicy giant summer muffins

First, combine all the dry ingredients in a bowl: flour, coconut flakes, baking powder, baking soda, salt, sugar, vanilla sugar, and white chocolate. In a separate bowl, whisk the wet ingredients (melted butter, quark, sour cream, egg, and coconut milk) until creamy. Now add the dry ingredients to the wet ingredients and briefly fold in with the drained cherries. Then, fill the muffin cups (they can be quite full). Bake at 180°C for 25 to 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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