John Myers
Coconut Apricot Muffins with Raffaelo and White Chocolate on Top
The perfect coconut apricot muffins with raffaelo and white chocolate on top recipe with a picture and simple step-by-step instructions.
- 100 g Dried apricots
- 200 g Flour
- 2 tsp Baking powder
- 150 g Sugar brown raw sugar
- 100 g Ground almonds
- 50 g Coconut flakes
- 200 g Yogurt
- 80 ml Vegetable oil
- 2 Eggs
- 7 Bullets Raffaello
- 100 g White chocolate in one piece
- Cut the apricot slices into small cubes. Mix the flour, baking powder, sugar, almonds, coconut flakes and apricot cubes well in a bowl.
- Preheat the oven to 180 degrees (fan oven to 160 degrees). Whisk the yoghurt with oil and eggs in a bowl. Add the liquid mixture to the baking mixture and stir briefly with a spoon until everything is well mixed. Pour the muffin batter into the silicone molds Bake in the oven for 20-25 minutes. Let cool down a little.
- Carefully cut the coconut confection in half. Melt the chocolate over the warm water bath. Put a teaspoon on each of the muffins and place 1 half of the coconut confection on top (or garnish muffins if you like) let the chocolate set. Serve the muffins.
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