Coconut muffins with raisins and papaya pieces

Ingredients for 1 servings:

• 50 g breadcrumbs, white, coarsely grated
• 4 eggs, size M
• 20 g raisins
• e.g. rum for soaking the raisins
• 150 g wheat flour type 405
• 20 g tapioca flour
• 2 pinches of salt
• 1 tsp cardamom powder
• 1 pinch(s) of mace powder
• 1 pinch(s) cinnamon powder
• 15 g orange flavored drink powder, e.g. NutriSari Orange
• 120 g desiccated coconut
• 3 tbsp chocolate decoration (vanilla chocolate pearls)
• 70 g sugar, fine
• 1 tbsp vanilla extract
• 70 g margarine
• 20 g baking powder
• 1 papaya, yellow
• 1 tbsp egg white
• 2 tbsp orange juice
• Sesame, white
• 3 tbsp margarine for the mold
• flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

without rum, especially for children, always a welcome prey, from a 12-cup muffin tray

All ingredients must be at room temperature. Cover the raisins with rum and soak for about 1 hour. Grease a 12-cup muffin tin with margarine. Crack 2 eggs into a bowl, reserve a tablespoon of egg white for brushing, and whisk the rest. Add the breadcrumbs, mix until smooth, and set aside. Melt the margarine in a double boiler, heating to no more than 50°C, then let it cool to 35°C. Weigh the flours and mix. Add the salt, cardamom powder, mace, cinnamon powder, and orange juice powder, mix well, and set aside. Cut 3 1-cm-thick slices crosswise from a yellow papaya (about 1 kg), remove the seeds, peel, and cut into 1.5-cm-wide pieces. The rest can be used for other purposes. Put the remaining eggs, sugar, and vanilla extract in a sufficiently large bowl. Using a whisk and a food processor, beat the egg and sugar mixture until almost white and foamy. Preheat the oven to 180°C (top/bottom heat). Strain the raisins. Mix the swollen breadcrumbs into the foam and stir until the mixture is smooth. Then, while the machine is running, add the melted margarine and mix well. One after the other, stir the flour mixture, desiccated coconut, raisins, chocolate pearls, and baking powder into the batter. Spoon a tablespoon of the batter into each baking dish. Place a piece of papaya on top and cover with the remaining batter. Bake the muffins at 180°C (top/bottom heat) on medium heat until the edges are golden brown, about 30 minutes. Meanwhile, combine the coating mixture and whisk. Remove the muffins from the oven, brush with the mixture, and immediately sprinkle with the sesame seeds. Return the muffins to the oven and bake for another 5 minutes. Remove from the oven and let cool. Remove the muffins from the muffin tin, place them on a serving plate, garnish, and serve while still warm.