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Coconut and Nutella muffins

ingredients

servings

6

Eggs

1 unit

Coconut flour

100 oz

Type 00 wheat flour

80 oz

Baking powder for desserts

8 oz

Ricotta cheese

100 oz

White sugar

60 oz

Butter

50 oz

Semiskimmed milk

100 fl oz

Nutella

5 spoons

Desserts from Italy

Coconut and Nutella muffins

Coconut and Nutella muffins

vegetarian with gluten with eggs with lactose with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Coconut and Nutella muffins

Some small delicious treats to enjoy at breakfast.

Coconut and Nutella muffins step 1

step 1

In a bowl, mix the egg with ricotta and sugar. Combine the melted butter, milk and lastly the flour, baking powder and grated coconut.

Coconut and Nutella muffins step 2

step 2

Mix everything well and pour the mixture into the molds for silicone muffins or in the appropriate paper cups. Bake the muffins at 180 °, ventilated oven and cook for about 20 minutes.

Coconut and Nutella muffins step 3

step 3

Once ready, let them cool and then garnish with a layer of Nutella and some coconut flour. Coconut and Nutella muffins are kept soft for several days, closed in a tin box.

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