It’s Easter, friends of the internet, and at Easter we eat chocolate and then that’s it. So make these delicious little muffins and enjoy.
And what are those little sawdust-like things that top the muffins ?
Sawdust? No, but hello! it’s
toasted coconut . It makes like a small nest for eggs. It is that a nothing amuses us at home :p Real artists….
- 300 g of flour
- dark chocolate cut into small pieces (I use chunks)
1 sachet of baking powder
125 g of brown sugar
1 pinch of salt
2 tablespoons of cocoa powder no sweet
150 g of
50 g of dried coconut strips (like those in the aperitif mixes, you can find some in supermarkets)
25 cl milk
75 g melted butter
For the icing :
- 12 egg white
- 100 g powdered sugar
- 12 tablespoons powdered coconut
Small Easter eggs, or chicks, or …
Pour the liquid mixture into the dry mixture and stir until just barely combined. Over-mixing may cause your muffins to become elastic.
Using a large spoon, fill muffin cups to size 34 and bake for 25 minutes.
Remove from oven and let cool.
Roast the coconut powder in a pan for 2 minutes. Be careful, it goes very fast. Mix 12 egg whites with powdered sugar and whisk vigorously.
Spread the top of the muffin with the icing and then sprinkle with a tablespoon of roasted coconut powder.
All you have to do is tweak the decoration and enjoy!