F5 – Columnists – Adventure in the kitchen – The chocolate coconut muffin is an alternative to the blueberry version; learn to do

Hello cooks! Welcome to another culinary adventure!

Breakfast or afternoon coffee? The muffin, that soft, dense and chewy texture, to eat with bites, without the stabbing, is perfect for both occasions – although I especially prefer to start the day with snacks and enjoy a treat after lunch.

From a gastronomic and historical point of view, it is believed that the cookie originated in 17th century Europe, although the version with the sweet characteristics is probably the work of Americans. The difference between sweet cookies and so-called English muffins is that the latter use organic yeast in their preparation, being more of a bread than a cake.

Nowadays, with the profusion of confectionery recipes, muffin batter has become a method of preparation – the most likely to differentiate it from cupcakes (conventional, baked cakes of individual shapes. The proportion of flour, sugar, of egg and fat (usually oil) in muffins, this is what gives it its unique texture.

The type of “infill” can interfere with its moisture quality. Here, the ingredients of coconut and chocolate make the dough drier. But try the traditional (and sensational) bananas, apples, or blueberries, and you’ll end up with a much softer recipe, because the fruit releases water. Blueberries are especially delicious in muffins because they are sour and their firm shell allows the fruit to cook without completely bursting.

However, I don’t recommend using fruit with lots of water, which in turn can ruin the recipe. But the dulce de leche, the paçoca, the guava and the fruits already mentioned are released. It is also possible to make simple muffins and garnish them with jam.

For today’s recipe, the ideal is to use fresh coconut. If you can’t find it, hydrate the dry grated coconut in about a quarter cup of water for 15 minutes, squeeze well and use as normal.

So, are we going to the kitchen? Next!


Difficulty: easy
Yield: 16 units

2 and ½ cups of wheat flour
2 eggs
100 g of grated coconut
¾ cup (tea) of sugar
¾ cup (tea) of chopped milk chocolate
¾ cup (tea) of milk
⅔ cup (tea) of oil
1 pinch of salt
1 teaspoon of vanilla extract
1 tablespoon of baking powder

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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