Coconut muffins with kiwi and Raffaello

Ingredients for 1 servings:

• 5 kiwis
• 200 g flour
• 50 g desiccated coconut
• 1 tsp baking powder
• ½ tsp baking soda
• 1 egg(s)
• 125 g sugar
• 80 ml oil (sunflower oil)
• 250 g sour cream
• 2 tbsp rum or some rum flavoring
• 24 Confectionery (Raffaello)
• n. B. Pudding (mocha flavor), e.g. refrigerated shelf
• Cocoa powder

Instructions

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

delicious, light and fruity

Peel the kiwis and cut into small cubes. Mix the flour, desiccated coconut, baking powder, and baking soda in a bowl. In another bowl, beat the egg, sugar, and oil until frothy, then add the sour cream and rum and continue beating. Add the flour mixture and stir a little more. Finally, carefully fold in the kiwi cubes. Fill half of the batter into the muffin cases, add a Raffaello to each one, and then cover with the remaining batter. Bake for 20 minutes at 180°C. Place a dollop of pudding on each of the cooled muffins and place a Raffaello on top of the pudding. Dust the whole thing with a little cocoa powder. Refrigerate until ready to serve.