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Caribbean muffins

updated

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Ingredients for 15 servings:

  • 230 g wheat flour, 550
  • 2 tsp, heaped baking powder
  • 80 g desiccated coconut, dry light roasted
  • 110 g coconut syrup or caramel syrup
  • 2 eggs
  • 100 ml oil, neutral
  • 150 g sour cream
  • 2 tbsp white rum
  • 1 tbsp lemon juice
  • 1 banana(s), cut into small pieces

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

exotic in aroma and delicious in taste

Mix the dry ingredients thoroughly. Quickly mix all the liquid ingredients with a whisk and pour into the flour mixture. Now quickly mix with a whisk; it doesn’t need to be too smooth. Finally, add the banana pieces. Place 12 muffin cups into the wells of the pan and spoon in the batter, filling each one 2/3 full. Then stack two paper baking cups (6) inside each other and fill with the remaining batter. Bake in a preheated oven at 175°C with top and bottom heat, or at 160°C with high heat for 18-22 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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