Carrot and coconut muffins for breakfast

Carrot and coconut muffins for breakfast

It is always a delightful dawn knowing that te is waiting for a rich breakfast, how are you delicious muffins eworked with carrot and coconut. They are light, soft and will fill you with energy for the whole morning. The recipe, as you can see, is very simple and you will have the peace of mind of knowing that they are made, in addition to all your love, with trusted ingredients and that you control.

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And if you are one of those who cannot swallow anything in the morning, how about leaving them for a snack?

Difficulty: Easy Time: 40 min

INGREDIENTS (12 units):
- 2 cups flour
- 4 carrots
- Chemical yeast
- Baking soda
- 1 cup brown sugar
- 1.5 dl of milk
- 1 egg
- Butter
- 1/2 cup shredded coconut
- Salt

Step 1

Preheat oven to 180º C: Wash and grate the carrots. Beat the egg and a cup of brown sugar in a bowl. When the eggs foam, add 1.5 dl of milk and the fine grated carrot. Mix everything well.

Step 2

Sift over the mixture 2 cups of flour, a teaspoon of yeast and 1/2 debicarbonate. Add a teaspoon of salt and mix everything with enveloping movements so that the dough is aerated and thin.

Step 3

Spread with butter the molds for muffins Spread the mixture in the molds and sprinkle grated coconut on top. Bake in preheated oven and bake about 20 minutes until muffins go up and brown.

The result: Some fluffy and irresistible muffins

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