Coconut Apricot Muffins with Raffaelo and White Chocolate on Top
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Servings: 15 people
- 100 g Dried apricots
- 200 g Flour
- 2 tsp Baking powder
- 150 g Brown 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.
Serving: 100g | Calories: 361kcal | Carbohydrates: 40.5g | Protein: 6.5g | Fat: 19g