200 grams flour
250 ml full fat milk
100 grams butter
100 grams sugar
50 grams unsweetened desiccated coconut
2 eggs
2 teaspoons baking powder
200 grams fresh strawberries
Bring the milk to a boil, pour it over the desiccated coconut, mix well, and leave it a side for a bit, to cool. Beat the butter and sugar until light and fluffy, and then add the eggs, one at a time, beating well after each. To that, add the cooled coconut and milk and combine very well. Sift the flour with the baking powder, add one half to the batter, fold with a wooden spoon or a spatula; then tip in the strawberries you finely chopped, briefly stir, and then add the rest of the flour and combine well. Fill the muffin cases about 3/4 full (you will get 15 muffins), and bake in a preheated oven, at 190˚C, for 18-20 minutes.
