Coconut muffins on kefir, with lingonberries

Coconut muffins with lingonberries should certainly please everyone: cooks for being done quickly and without problems, and tasters for their softness, delicate coconut flavor and sourness of berries.

Ingredients

• Cowberry - 50 g
• Kefir - 100 ml
• Butter - 20 g
• Egg - 1 pc.
• Sugar - 70 g
• Flour - 130 g (1 cup with a capacity of 200 ml)
• Baking powder - 1 teaspoon
• Coconut flakes - 50 g
• Salt - 1 pinch

Directions

1. Get all the ingredients you need to make Coconut Blueberry Cupcakes.
2. Sort the berries, wash and dry in advance.
3. Sift flour into a bowl, add coconut and baking powder. Stir.
4. Turn on and preheat the oven to 180°C.
5. In another bowl, break eggs and add salt and sugar. Beat eggs until fluffy.
6. Melt butter, cool and add to bowl with beaten eggs.
7. Add kefir to a bowl with egg mass and butter. Whisk everything until smooth.
8. Combine the flour and egg mass and mix until a homogeneous dough.
9. Add lingonberries to the dough and mix.
10. Divide the dough into silicone molds, filling them 2/3 full. Level the surface.
11. Place the cupcakes in the hot oven and bake for 25 minutes until done.
12. Remove the molds from the oven and let them rest for 5 minutes.
13. Remove cupcakes from molds.
14. Wait for the coconut lingonberry muffins to cool before serving.
15. Bon appetit.