Coconut muffins with almonds and raisins

Ingredients for 1 servings:

• 60 g raisins
• 5 tbsp guava juice
• 90 g margarine
• 3 large eggs
• 90 g sugar
• 1 pinch of salt, optional
• 1 tbsp vanilla extract
• 120 g wheat flour type 405
• 50 g tapioca flour
• 50 g breadcrumbs, coarse
• 60 g guava juice
• 1 tsp turmeric powder
• 2 pinches of cardamom powder
• 1 pinch(s) of mace powder
• 1 pinch of five-spice powder, Chinese
• 150 g coconut meat, white
• 80 g almonds
• 20 g baking powder
• 3 tbsp margarine for the mold
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A tempting treat from the Far East. Recipe from Lombok, Indonesia. Original title: Muffin with a big heart, a little sweet and a little sweet.

Soak the raisins in guava juice overnight in the refrigerator. Remove from the refrigerator in good time, as all ingredients must be at room temperature. Grease the muffin tin. Weigh the margarine and melt it in a double boiler, but do not let it get hot. Taste for saltiness; if it tastes salty, ignore any salt added. Weigh the two powdered flours and mix them with the spices. Mix the coarse breadcrumbs with the guava juice. Strain the raisins and set aside the juice. Grate the fresh, white coconut flesh into silk threads using a julienne grater. Prepare the almonds and baking powder. Place the granulated sugar and a pinch of salt in a sufficiently large mixing bowl. Add the eggs and, using a whisk and a stand mixer, beat the egg-sugar mixture at full speed until light yellow and foamy. Add the melted margarine a tablespoon at a time. While stirring continuously, first add the soaked breadcrumbs a tablespoon at a time, then the flour mixture. Preheat the oven to 200 degrees Celsius. Swap the whisk for a mixer (or a dough hook). First stir the soaked breadcrumbs into the mixture, then add the raisin juice and desiccated coconut, and finally the almonds. After the mechanical action, sprinkle the baking powder over the mixture and mix it in. Dust the raisins with the flour and mix it into the batter by hand. Pour the batter into a 12-hole muffin tin, filling it only 90% full. Sprinkle with flaked almonds. Bake at 200 degrees Celsius on the middle shelf for about 15 minutes, until the edges are light brown. Remove the tarts from the oven, let them cool, remove them from the muffin tin while still warm, transfer them to a serving plate, garnish, and serve warm.