Caribbean muffins

Caribbean muffins

Total: 55 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 319 kcal
, Fat: 18 g
, Carbohydrate: 29 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Muffin batter

150g butter, soft
150g ground cane sugar
1pinch salt
1tsp vanilla paste
3 eggs
120g white flour
50g coconut flakes
1tsp baking powder
1tbsp rum or orange juice
400g pineapples, diced (approx. 250 g)

Topping

150g coconut milk yoghurt
100g clotted cream
300g pineapples, cut into approx. 5 mm slices, cut into eighths (approx. 200 g)
30g coconut strips
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases

How it's done

Muffin batter

Place the butter in a bowl, whisk in the sugar, salt and vanilla. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix the flour, coconut flakes and baking powder, stir into the mixture. Mix in the rum and diced pineapple. Spoon the batter into the prepared muffin tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place the tin on a cooling rack and leave to cool.

Topping

Mix the yoghurt and clotted cream, spread on top of the muffins. Arrange the pineapple and coconut strips on top.

Good to know
Shelf life: Cover and keep in the fridge for approx. 1 day. Store the muffins (without topping) in an airtight container for approx. 2 days.

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