Coconut muffins with Limoncè


Ingredients for 18 muffins:
350 g of flour 00
200 g of sugar
190 g of soft butter
150 ml of whole milk
16 g of baking powder for cakes
1/2 teaspoon of baking soda
50 ml of Limoncè
Zest of 1 lemon
3 medium eggs
130 g of dehydrated coconut
1 pinch of salt

To make the delicious coconut muffins with Limoncè, we start by sifting the flour into a bowl, after which we add the baking powder and baking soda. We also add 80 grams of dehydrated coconut and a pinch of salt to the mixture and mix.
In another bowl, whip the butter together with the sugar with an electric mixer until it forms a cream. Now we continue with the preparation, we add to the mixture one egg at a time, taking care to incorporate each egg well before adding the next. Now we can pour the milk slowly, and immediately after also our Limoncè.
Once the liquids have blended well, add the previously sifted powders a little at a time and flavor with the lemon zest. We continue to whip the mixture until we get a smooth and homogeneous consistency. When the dough is ready, we transfer it to a pastry bag without a nozzle or with a smooth nozzle.
We place our muffin molds with the paper cups and leave them to fill them with the dough a few millimeters of space from the edge. We conclude the preparation by sprinkling the surface of the muffins with the remaining dehydrated coconut (50 g). Let's cook them in a pre-heated static oven at 180° for 25 minutes (or in a convection oven at 160° for about 15-20 minutes).
Once cooked, take our coconut muffins with Limoncè out of the oven and let them cool. After an hour they will be perfect to be enjoyed in company!