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5 from 4 votes

Coconut Apricot Muffins with Raffaelo and White Chocolate on Top

Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 15 people

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 100g | Calories: 361kcal | Carbohydrates: 40.5g | Protein: 6.5g | Fat: 19g