Exotic muffins with papaya, kiwi and coconut flour

Ingredients for 1 servings:

• 75 g wheat flour type 550
• 25 g coconut flour
• 50 ml milk
• 60 g kiwi(s), green, peeled
• 40 g papaya pulp
• 30 g chocolate shavings
• 10 g sunflower seeds
• 10 g pumpkin seeds
• 20 g sugar
• 1 ¼ tsp baking powder
• 1 egg(s)
• 40 ml oil
• 75 g yogurt
• 1 tbsp light jam

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 40 minutes

for 6 muffins

Grease a 6-hole muffin tin and place in the refrigerator or line with silicone baking cups. Heat the milk, add the pumpkin seeds and sunflower seeds, and dissolve the chocolate shavings in it. Dice the kiwi and papaya. Mix the flour and baking powder. Whisk the egg with the sugar, oil, yogurt, and jam. Fold in the chocolate milk with the seeds and the fruit with a spatula. Quickly stir in the flour mixture. Pour the batter into the wells of the tin and bake at 150°C (300°F) for about 15-20 minutes. Then check with a toothpick. Let rest in the tin for five minutes, remove, and let cool completely. The muffins will still have a fairly soft texture when warm, but this will improve once they have cooled completely.