Holiday muffins

Coconut muffins with whipped cream.

Ingredients

• Butter - 125 g
• Milk - 125 g
• Sugar - 150 g
• Large eggs - 2 pcs.
• Flour - 225 g
• Salt - 1/8 tsp
• Vanilla extract - 1 tsp
• Raspberry marmalade - 85 g
• Water (boiling water) - 250 g
• Ice - 125 g
• Coconut flakes - 185 g
• Whipped cream - 125 g

Directions

1. Turn on the oven to preheat to 170 degrees. Butter 12 muffin tins.
2. In a bowl mix flour and salt.
3. In another bowl, beat butter, sugar and vanilla extract until creamy. Add milk and eggs, mix well. Gradually add flour, mix with a spatula.
4. Pour batter into prepared molds, filling them 3/4 full. Place in preheated oven for 25-30 minutes until golden brown. Then remove from the oven, let cool for 5 minutes, and then remove the muffins from the molds.
5. Prepare frosting. In a bowl, mix boiling water and marmalade, dissolve marmalade in water. Then add crushed ice to this mixture, let it melt. Place in refrigerator for 10 minutes, stirring occasionally. Roll the muffins in this slightly cooled liquid on all sides, and then roll in the coconut flakes. Let muffins stand at room temperature for 15 minutes.
6. Cut each muffin in half, brush the halves with whipped cream, and combine.