Caribbean muffins
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
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
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.
