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Cocco Muffin Blueberryes




Dark rye flour

130 oz

Type 0 wheat flour

100 oz


30 oz


1 unit

Natural mineral water

400 oz

Orange juice, sugar free

150 fl oz

Lemon juice

1 coffee cup

Grated lemon peel

1 spoon

Orange peel

1 spoon

Brown cane sugar

3 spoons


to taste


2 oz


2 oz

Ginger powder

2 oz


25 oz


2 spoons

Baking powder for desserts

1 unit

Greek lowfat yogurt

30 oz


36 oz

Bakery products from Italy - Piemonte

Cocco Muffin Blueberryes

Cocco Muffin Blueberryes

vegetarian with gluten with eggs

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cocco Muffin Blueberryes

Cocco Muffin bluberryes .. I was amazed by the h2o infusion of the coconut of the prozis. I put half a teaspoon to flavor Greek yogurt. And oddioooooooooooooooo I will become dependent .. the stevia is the liquid one, I put 20 drops, but you sweetened at your liking.

Cocco Muffin Blueberryes step 1

step 1

Preheat the oven to 180 degrees. Mix between them. Muffins ingredients except the blueberries we will put on top before baking them (I froze them before to let them not go to the bottom).

Cocco Muffin Blueberryes step 2

step 2

Bake muffins at 180 degrees for 25/30 minutes (my is static).

Cocco Muffin Blueberryes step 3

step 3

Finally garnish with creamy made with Greek yogurt, h2o prozis coconut infusion, two drops of stevia and raspberry.

Cocco Muffin Blueberryes step 4

step 4

You will notice that the dough in it looks raw, it is not, it is the rye making the desserts damp.

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