I think these muffins may taste good ...
I'll try tomorrow;)

Coconut Crisp Muffins

16 normal-sized muffins

50 ml unsweetened coconut
120 g all-purpose flour
1 tsp baking powder
200 g sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
50 ml neutral oil
100 ml buttermilk/filmjolk/yogurt

Crispy topping:
75 g butter
100 g sugar
200 ml unsweetened coconut flakes

Mix all ingredients for the topping in a saucepan.
Let the butter melt, and mix well.
Mix coconut, flour, baking powder, sugar and salt in a bowl.
Add vanilla extract, oil, eggs and buttermilk/filmjolk/yogurt. Stir carefully.
Place muffin liners in a muffin tin, or use double liners.
Half-fill the liners - don't attempt to fit in more, because they will rise quite a bit!
Add about a teaspoon of topping to each.
Bake at 200° C for about 10 minutes.
Be careful not to burn the topping.


( 200 grader C = 392 grader F )