Guava muffins, sweet and fruity with coconut

Ingredients for 1 servings:

• 600 g guava(s), red, fresh
• 80 g coconut meat, cut into silk threads, fresh or frozen
• 100 g sugar (granulated sugar), fine, white
• 3 m.-sized eggs
• 100 g margarine, melted
• 180 g wheat flour type 405
• 30 g breadcrumbs, coarse
• 1 tbsp vanilla extract
• 10 g baking powder
• 1 tbsp turmeric powder
• ½ tsp cardamom powder
• 1 pinch of salt
• n. B. Sugar, white, for sweetening the guavas
• n. B. Almond flakes for sprinkling
• n. B. Flowers and leaves for garnishing
• 2 tbsp margarine for greasing the pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

A recipe from Lombok, Indonesia. Original title: Muffins Jambu dengan Buah Kelapa

You’ll also need a 12-cup muffin tin. All ingredients must be at room temperature. Grease the muffin tin. Weigh the margarine and melt it in a double boiler, but don’t let it get hot. Taste for saltiness. If it tastes salty, don’t add a pinch of salt later. Weigh the two flours and mix them with the two spices, turmeric and cardamom. Grate the fresh coconut flesh into silk threads using a julienne grater. Weigh and thaw the frozen coconut. Have the baking powder ready. Wash the guavas, trim both ends, peel with a vegetable peeler, and quarter lengthwise. Use a slender knife to remove the seed-rich center pieces; they’ll be needed for the juice. Scoop out any remaining seeds with a knife or a spoon. Cut the fruit quarters lengthwise and cut them crosswise into thirds or quarters, depending on the size of the fruit. Boil the seed-rich center pieces with 100g of water for 20 minutes, then pass through a fine sieve. Add the seeds to the organic waste bin and add sugar to the juice if desired. Simmer the pieces in the juice for 6 minutes, then strain, reserving the juice. Set aside 250g of the fruit pieces and add a little more sugar if desired. Place the granulated sugar and a pinch of salt in a sufficiently large mixing bowl. Add the eggs and, using the whisk attachment of a food processor, beat the egg-sugar mixture at full speed until a light yellow foam forms. First, add the melted margarine a tablespoon at a time, then, while stirring continuously, add the flour mixture and vanilla extract a tablespoon at a time and mix until smooth. If the dough is very thick, add the guava juice a tablespoon at a time until the mixture becomes honey-like and slowly drips off the dough hook. Use the rest of the juice for something else. Preheat the oven to 200°C. Using a dough hook, mix the desiccated coconut into the batter, then fold the guava pieces into the batter by hand. Finally, sprinkle the baking powder over the batter and mix it in by hand. Pour the batter into the baking cups, filling them only 90% full. Sprinkle the almond flakes over the muffins. Bake the muffins at 200°C on a medium heat for about 15 minutes, until the edges are golden brown. Remove the muffins from the oven and let them cool slightly. Remove from the muffin tin while still warm, transfer to a serving plate, garnish, and serve warm.