Yogurt coconut muffinswith crispy streusel topping
- 125 g Emborg Yogurt
- 70 g virgin coconut oil
- 50 g cream of coconut
- 4 g vanilla essence
- Lemon zest of one lemon
- 2 eggs
- 100 g sugar
- 175 g all-purpose flour
- 25 g potato flour
- 8 g baking powder
- 3 g baking soda
- 30 g Emborg Blueberries, frozen
- 40 g blue berries, dried
- 2 g salt
For the streusel topping, you’ll need:
- 40 g Emborg Unsalted Butter
- 50 g cornflakes
- 60 g oats
- 50 g brown sugar
- 25 g all-purpose flour
- 2 g nutmeg, grated
- 2 g salt
In a large capacity mixing bowl, blend yogurt, vanilla, lemon, coconut oil, and coconut cream.
In a mixer - whip eggs with sugar until creamy and double their size. Fold the whipped eggs in the yogurt mix
Blend the flours together with baking powder, baking soda, and salt.
Stir the flour mix in the yogurt mixture until just combined.
Consequently, fold in the blueberries gently not to break them.
Divide the batter in a muffin form and let it set while you prepare the topping.
Prepare the streusel topping:
Mix all ingredients together in a bowl, using your fingers. Divide out 10 - 15 gram of streusel to top each muffin.
Bake at 185 ºC, approx. 12 - 15 min. (for a 60 g-muffin)