Millet Muffin with Coconut

A cake recipe for all foodies:

Finely grind the sunflower and pine nuts. Fill the fat with the honey in a suitable bowl and beat with a mixer until creamy. Fold in the ground sunflower and pine nuts, millet, flour and baking powder by the tablespoonful. Add the rum and half of the coconut oil. Season with cinnamon, ground cloves and cardamom. Grease a baking sheet or line with parchment paper. Using a moistened teaspoon, scoop out small amounts of dough and place as mounds on the baking sheet, leaving enough space between them. Place the baking tray on the middle shelf of the oven heated to 180 degrees and bake the millet muffins for 15 minutes. Cool on a wire rack. Spread half of them with a little bit of honey and dip them in the remaining coconut.

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