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Yield: 6
190 g Flour
25 g Almonds - chopped
25 g Coconut - ground
70 g Brown Sugar
120 g Mascarpone
2 ts Backing Powder
1 Ts Backing Soda
1 Egg
6 Raffaellos
60 ml Margarine or Oil
evt. 1-2 tb Milk
Preheat oven to 180°C°. Lightly grease 6 big muffin cups.
Mix flour, almonds, coconut, baking powder and backing soda.
Mix egg, Mascarpone, sugar and margarine; stir into dry indegrients just until moistened.
Fill muffin cups half full. Put Raffaello into center of each muffin.
Cover with the rest of the mixture.
Bake 20-25 minutes. Cool in pan 7 minutes before removing to a wire rack.