Preheat oven to 180°C top/bottom heat or 160°C hot air. Grease a muffin tray and place in the freezer or place 12 paper cups in the muffin tin. Mix flour, coconut flakes, baking powder and baking soda.
Beat the egg. Mix sugar, oil, yogurt and rum (to taste). Add the flour mixture, stirring just until the dry ingredients are moistened.
Pour half of the batter into the well. Top each with 1 Raffaello, fill with remaining batter.
Bake in the oven (center) for 20 – 25 minutes. My tip: I rotate the muffin tin after about 12 minutes! When they are done, take the muffins out of the oven and let them rest for five minutes, remove them and let them cool. Decorating tip: Mix 150 g powdered sugar with 2 tablespoons milk or cream, 1 tablespoon rum and 4 tablespoons coconut flakes until smooth. Coat the muffins with it! Tastes simply delicious!
