Caribbean muffins


Total time: 55m
Preparation Time: 30m

Servings
For 12 piece


Nutritional Information

Contains 319 Kcal, 4g Protein, 29g Carbohydrates, 18g Fat


Ingredients

  • Muffin batter
  • 150 g butter, soft
  • 150 g ground cane sugar
  • 1 pinch salt
  • 3 eggs
  • 1 tsp vanilla paste
  • 120 g white flour
  • 1 tsp baking powder
  • 50 g coconut flakes
  • 1 tbsp rum or orange juice
  • 400 g pineapple, diced (approx. 250 g)
  • Topping
  • 150 g coconut milk yoghurt
  • 100 g clotted cream
  • 30 g coconut strips
  • 300 g pineapple, cut into approx. 5 mm slices, cut into eighths (approx. 200 g)
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases

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Instructions

  • 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.
  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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