Coconut muffins, delicious and fluffy

And there are some rich ones muffin coconut, which will serve us to sweeten a bit the cold winter afternoons accompanying us in a good snack. The best thing about these muffins is undoubtedly their fluffiness. They are very soft and keep fresh for several days.

Another great advantage is that we can freeze them without problems, then, once they are done, we will wait for them to cool down, put them in a freezer bag and that's it. To the freezer! When we want to consume them we will only have to let them defrost at room temperature. Ideal to have something homemade to offer when we receive an unexpected visit.

Ingredients (18 muffins)

• 25 gr. milk
• Half a tablespoon of grated coconut
• 2 eggs
• 100 gr. sugar
• 100 gr. Of olive oil
• 110 gr. Of flour
• A pinch of salt
• 1 sachet of chemical yeast

Crafting

We are going to start by beating the eggs, sugar and milk with a few rods for six minutes. It is important that the container we use for this is not cold, that's why I use a plastic one, but you can still use a bowl in which you have put hot water inside. When the bowl is no longer cold, remove the water, dry well and ready to use.

When we have those ingredients well blended we will add the oil and the coconut grated. We beat again for fifteen seconds. We add the flour, yeast and salt. We beat again but just enough so that there are no lumps. We already have the mixture ready, now we are going to pour it into the molds to fill a third of its capacity and we will let them rest for 30 minutes in the fridge.

After that time we will preheat the oven to 250ºC, sprinkle the muffins with grated coconut (it's optional, I did it with some and not others) and bake at 220ºC for 10-12 minutes with heat up and down, using the tray placed on the center.

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More information about the recipe