Coconut cream muffins or cakes IX

Ingredients for 24 servings:

• 800 g tofu, plain
• 750 ml wine, red, dry (13.5%), share
• 200 g coconut, grated
• 180 g brown rice, ground
• 2 cloves, ground
• 1 pinch of salt
• 250 g sugar
• 1 bag of baking powder
• 5 tbsp cocoa powder
• Fat, for 2 trays of muffins
• 24 sour cherries, frozen or fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, cow’s milk-free, vegan

24 muffins or 26 cm Æ ring tin lined with baking paper Chop the tofu, put it in a blender and gradually add the red wine until it is nice and creamy. If necessary pour 2 x 400 g into a mixing bowl, use the rest of the red wine to rinse the blender. Mix all the dry ingredients together well, add it and mix everything well for 3-5 minutes on medium speed. In the meantime, grease and grease the muffin tins (holes) well. Fill each hole with a small ladleful (approx. 100 ml), it can go just below the rim. Add a frozen cherry to each hole, pressing it in a little if necessary. Bake in a cold oven at approx. 130°C fan/convection oven for approx. 45-60 minutes, or longer if necessary, check the needle for correct filling. Allow to cool for at least 20 minutes, place a board over it, turn it over, and remove the shapes. If it’s still warm, handle it very carefully, as it’s very soft. Allow to cool completely; the cake/muffins will only set then. It’s best to let it rest overnight before removing the baking paper. OR: chop the tofu and put it in a blender, gradually adding the red wine; the mixture should become nice and creamy. Pour 2 x 400g into a mixing bowl if necessary, use the rest of the red wine to rinse out the blender. Mix all the dry ingredients together well, add them, and mix everything on medium speed for 3-5 minutes. Pour into a 26cm diameter ring or springform pan lined with baking paper, moving it around a little to ensure the batter is evenly distributed. Place in a cold oven and bake at around 130°C for 120-140 minutes, check with a needle. Let cool completely. The cake/muffins will only set before removing the baking paper. It’s best to let them rest overnight. My own recipe