Chocolate-Coconut-Muffins

Ingredients for 12 servings:

• 280 g flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 3 tbsp cocoa powder, unsweetened
• 1 egg(s)
• 130 g sugar, brown or white
• 1 tbsp vanilla sugar (vanilla boubon)
• 125 g butter, soft, or 80 ml neutral oil
• 250 g buttermilk
• 12 Confectionery (Raffaellos)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease the holes of a muffin tin or line them with paper baking cups. Place the flour in a bowl and thoroughly mix with the baking powder, baking soda, cinnamon, and cocoa. Lightly beat the egg in another bowl. Then add the sugar, vanilla bourbon sugar, oil or butter, and buttermilk and mix well. Add the flour mixture to the egg mixture and stir just until the dry ingredients are moistened. Pour half of the batter into the holes. Place one Raffaello piece on top of each piece and fill with batter until the confectionery is completely covered. Bake in the middle of the oven (160 degrees Celsius (convection oven)) for 20-25 minutes. Let the muffins rest in the baking tray for another 10 minutes, then remove from the cases and serve warm, if desired. Makes approximately 12-15 pieces. Note: Be careful not to put too much batter into the molds. Each mold should be about three-quarters full. Alternative: Instead of Raffaellos, you can also use Bounty Calapuno. Personally, I think it tastes much better that way!