Coconut-vanilla muffins with raspberries

Ingredients

Directions

1. 1

   Line the troughs of a muffin tray (12 troughs) with 2 baking cups each. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

2. 2

   Cream 100 g butter, 170 g sugar, 1 packet vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix 175 g flour, baking powder and 125 g grated coconut, stir in briefly.

3. 3

   Mix the frozen raspberries and 1 tbsp. flour, fold into the dough. Spread the dough evenly into the baking cups. Bake in a hot oven for approx. 25 minutes (test with wooden sticks).

4. 4

   Meanwhile, for the syrup glaze, bring 140 g sugar, 1 packet vanilla sugar and 150 ml water to the boil in a small pot and simmer for 8-10 minutes over a low to medium heat. Roast 2 tbsp. grated coconut in a pan without fat while turning until golden brown and remove.

5. 5

   Remove the muffin tray from the oven and place it on a cake rack. Immediately sprinkle the muffins evenly with the syrup and allow to cool in the tin. Then carefully remove them from the trays and sprinkle them with toasted coconut flakes.