Raffaello muffins
I've baked these muffins a lot of times. They are juicy, smell wonderful, and I adore the ingredients - coconut and hazelnuts. In the absence of hazelnuts, I put walnuts a few times. They are also fine with walnuts, but hazelnuts give them a special taste.
Preparation steps
- Start by preparing the fillet / cream for the filling. Mix the milk with the sugar, vanilla sugar and flour and put on the fire and bring to the boil. Cool down! You can prepare the dough while cooling.
- Add sugar and vanilla sugar to the eggs and mix. Then add all the other ingredients in order and mix well.
- Add the prepared margarine to the cooled cream and combine everything well.
- Line a muffin tin with paper baskets (12 pieces). Place one teaspoon of dough on the bottom of each basket (flatten to cover the bottom nicely). Spread the cream on the dough (a full teaspoon goes into each muffin). Then spread the rest of the dough on the cream, flatten it nicely to cover the cream. Sprinkle the muffins a little with coconut (I also add a little roasted ground hazelnuts). Bake them in a preheated oven at 180 degrees for about 20-25 minutes.
Serving
Cool the baked muffins and serve with your favorite beverage.