Chocolate coconut muffins à la Nuriati

Ingredients for 1 servings:

• 120 margarine
• 120 g sugar
• 1 tbsp vanilla extract
• 2 m.-sized eggs
• 250 g wheat flour
• 80 g coconut milk, creamy
• 12 g baking powder
• 3 tbsp margarine for greasing the molds
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• 1 tsp turmeric powder
• 100 g sugar pearls (vanilla chocolate pearls)
• 100 g desiccated coconut, coarse, fresh or frozen
• 48 almonds, peeled
• e.g. sugar pearls (vanilla chocolate pearls)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Recipe from Lombok, Indonesia. Original title: Coklat Kelapa muffins ala Nuriati

Grease twelve 100 ml aluminum baking molds or a muffin tin with margarine. Melt the margarine in a double boiler, but do not heat above 45 degrees Celsius. All ingredients must be at room temperature. Mix the flour thoroughly with the spices and baking powder. Weigh the chocolate pearls. If the margarine doesn’t taste salty, add a pinch of salt. For the batter, beat the melted margarine, vanilla extract, and sugar with the whisk of an electric mixer for about 10 minutes until light yellow and creamy. The sugar should be mostly dissolved. Now add the eggs to the batter, one at a time, while the mixer is running, and beat in each one for about one minute to ensure all the ingredients are well combined. Replace the whisk with a dough hook. Preheat the oven to 190 °C (top/bottom heat). Add the flour mixture to the batter, tablespoon at a time. Stir only until the mixture is homogeneous. Then add the fillings, one at a time. Mix thoroughly. Mix all over by hand once. Pour the finished batter into the muffin tins, filling only about 90%. Place four almonds on each muffin and sprinkle with a teaspoon of chocolate chips. Bake in a preheated oven at medium heat for about 25 minutes. Remove the muffins and let them cool slightly. Remove from the tins while still warm, garnish, and serve warm.