Chocolate-Coconut-Muffins

Ingredients for 1 servings:

• 275 g flour (type 550)
• 2 tsp baking powder
• ½ tsp baking soda
• 3 tbsp cocoa powder
• 1 egg(s)
• 130 g brown sugar
• 75 g margarine (half-fat margarine)
• 300 g buttermilk
• 100 g cream cheese 0.2% fat
• 80 g desiccated coconut
• 2 tbsp powdered sugar
• 1 packet of vanilla sugar
• 12 paper baking cups
• possibly cake icing, dark
• possibly desiccated coconut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat the oven to 180 degrees Celsius (gas mark 2). Place the baking cups in the well of the muffin tin. For the filling, beat the cream cheese, sugar, desiccated coconut, and vanilla sugar until creamy. In another bowl, thoroughly mix the sifted flour, baking powder, baking soda, and cocoa powder. Break the egg and beat lightly. Add the brown sugar, low-fat margarine, and buttermilk and mix well. Then carefully fold in the flour mixture. Divide half of the batter into the baking cups, add 1 teaspoon of filling to each, and fill with batter. Bake in the middle of the oven for 20-25 minutes. Cool the muffins on a wire rack. If you’re not so concerned about the fat, you can dip the muffins in 200g of dark cake glaze and sprinkle with desiccated coconut.