Coconut muffins

Ingredients for 1 servings:

• 80 ml oil (crown oil with butter flavor or sunflower oil)
• 1 large apple
• 2 m.-sized carrot(s)
• 180 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• ½ tsp baking soda
• 1 pinch of salt
• 2 m.-sized eggs
• 50 ml milk
• 3 tbsp desiccated coconut
• possibly grease for the mold
• possibly flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with apple and carrots – enough for 12 pieces

Preheat the oven to 180°C (top/bottom heat: 160°C). Grease and flour a muffin tin or use paper baking cups. Peel and quarter the apple, and remove the core. Trim and peel the carrots. Coarsely grate both using a grater. Sift the flour, sugar, vanilla sugar, cinnamon, baking powder, baking soda, and a pinch of salt into a mixing bowl. In a second bowl, whisk the eggs, oil, and milk. Add the egg mixture to the flour mixture and mix with a whisk or wooden spoon until all the ingredients are moistened. Now fold in the apple, carrots, and desiccated coconut. Fill the muffin tin with the batter no more than three-quarters full. Bake in the hot oven on the middle rack for about 20-25 minutes until golden brown. Remove from the oven and let rest briefly. Then remove from the tin and let cool. Tip: Decorate with icing and coconut flakes, if desired.