Strawberry Muffins

For the strawberry muffins, sift flour, salt and baking powder onto a parchment paper. Bake coconut in a frying pan or in the oven until golden brown. Mash cleaned strawberries a little with a fork.

Over a water bath, melt butter and stir in sugar. Later remove from the water bath and add the strawberries.

Stir eggs and vanilla pulp into the mixture, then carefully fold in the flour-salt-baking powder mixture. Add two thirds of the coconut fat to the mixture and mix well.

Divide the batter evenly among the muffin tins and finally sprinkle the remaining coconut on top. Bake in the oven heated to 180 degrees for about 25 minutes.

Rest the baked muffins for about 5 minutes, then remove from the mold (do not overturn) and arrange the strawberry muffins decoratively.

Preparation Tip:

Garnish the strawberry muffins still with some fresh strawberry pieces.

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