These chocolate and coconut muffins are fresh and great tasting because of the buttermilk and coconut. The muffins are also completely sugar free thanks to the sugar substitute Zùsto. A guilt-free pleasure!
185 g butter at room temperature
180 g of Zùsto
235 g flour
2 teaspoons baking powder
1 teaspoon of vanilla essence
1.25 dl of buttermilk
185 g dried coconut
2 tablespoons of cocoa powder
Preheat oven to 180 degrees
Grease a muffin tin or use paper baking cases.
Mix the Zùsto, flour and baking powder in a bowl.
In another large bowl, whip the butter.
While whisking, add the eggs one by one and the vanilla essence.
Add the flour/Zùsto mixture alternately with the buttermilk to the butter/egg mixture.
Stir in the coconut and cocoa powder.
Fill each muffin tin three-quarters full.
Bake for 25 to 30 minutes
Allow to cool for 15 minutes, then place on a rack to cool completely.