Sweet and juicy pineapple muffins with chocolate pearls

Ingredients for 1 servings:

• 40 g dried raisins
• 60 g rum
• 60 g toast bread, white, dried
• 40 g coconut milk, creamy
• 1 egg(s)
• 100 g margarine
• 100 g white sugar
• 1 tbsp vanilla extract
• 2 m.-sized eggs
• 200 g wheat flour type 405
• 2 tsp turmeric powder
• 1 pinch(s) cardamom powder
• 15 g baking powder
• 100 g desiccated coconut, coarse, fresh or frozen
• 100 g pineapple pulp, in pieces, fresh or canned
• 50 g chocolate (vanilla chocolate pearls)
• flowers and leaves
• 1 muffin tray for 12 muffins
• 3 tbsp margarine for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

A hit with young people and others with a sweet tooth. Recipe from Lombok, Indonesia. Original title: Mufin-Coklat dengan buah kelapa.

All ingredients must be at room temperature during preparation. Soak the raisins in rum overnight, strain, and drain well. Grease the muffin tin. Cut fresh, peeled pineapple into index fingernail-sized pieces. Strain the canned pineapple, chopping it up a little if necessary, and weigh it. Weigh the flour and mix well with the turmeric, cardamom, and baking powder. Melt the margarine in a double boiler, but do not let it get hotter than 45 degrees Celsius. Remove the brown crust from the white bread and cut into small cubes. Crack an egg, whisk it with the coconut milk, pour it over the white bread cubes, and mix thoroughly. Let the mixture sit for 10 minutes, then knead the cubes into a paste, although it’s okay if you don’t mind retaining the cube structure. Put the sugar and vanilla extract into a sufficiently large mixing bowl. Add the melted margarine. Using the whisk attachment of a stand mixer, beat the margarine and sugar mixture at full speed until light yellow and foamy. Crack in the two eggs. Stir in one egg for one minute, beating vigorously, then stir in the second egg for one minute. Replace the whisk with a mixer or dough hook. Preheat the oven to 190°C. Stir the white breadcrumb mixture into the foam, one tablespoon at a time, then add the pineapple pieces and raisins. Mix everything well, then add the seasoned flour, one tablespoon at a time. Finally, mix in the coarsely desiccated coconut. Spoon the mixture into the baking cups using a tablespoon. Make a well in the batter and place a teaspoon of the chocolate pearls into each well. Bake the muffins at 190°C on a medium heat for about 30 minutes, until golden brown. Remove the tarts from the oven, let them cool, remove them from the muffin tin, place them on a serving plate, garnish with flowers and leaves and serve while still warm.