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Muffins al cocco rapper


The coconut among the pages of this blog?! I'm the first to be surprised.

I don't like coconut, I eat a few pieces of it in the summer on the beach more to emulate friends than for the flavor, let's say that all the desserts that include it have never been among my favorites and for this reason it hadn't yet appeared here. Then out of necessity I had to buy a bag of cocco rapper (for a project that I will tell you about shortly, I hope) and so I found myself with this “ballast” to dispose of. What can we do?! Something sweet for sure and so I started looking for solutions that were congenial to me, in which the flavor was present but not too strong.

I chose to prepare muffins to go without fail and give finally space for this ingredient. How did they come? Good, very good even for me as I don't like the intense flavor of coconut. I followed the steps I talked about in this tragic post (so to speak!) and in a short time I baked the sweets.

There's still some left and I need to find a recipe to try. If you have any suggestions they are welcome!
In the meantime I used it in another dessert for purely decorative purposes but that's another story… 😉

Muffin al cocco rapper

200 g of 0 flour
100 g coconut rapè
80 g of cane sugar
12 g of baking powder
2 eggs
150 g oat milk
70 g of extra virgin olive oil

Take a bowl, sift the flour with the yeast and add the coconut and sugar. Jumbled up.
In another bowl, combine the eggs (I recommend at room temperature), the oil and the milk. Mix everything using an electric whisk. Add the liquid part to the flours and mix about ten times, it should remain a lumpy mixture.
Turn the oven on at 200°C, line the muffin molds with the paper cups of your choice. Distribute the mixture into the paper containers and bake, lowering the temperature to 180°C.
Cook for approximately 15 minutes. Remove from the oven and let cool completely before serving.

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