Pineapple coconut muffins à la Desi

Ingredients for 1 servings:

• 120 g pineapple, fresh or canned
• 250 g wheat flour type 405
• 120 g margarine
• 120 g sugar
• 2 m.-sized eggs
• 10 g baking powder
• 80 g desiccated coconut, coarse, fresh or frozen
• 1 tbsp vanilla extract
• 80 g coconut milk, creamy
• possibly salt
• 1 pinch(s) cinnamon powder
• 12 pinches of mace powder
• 1 pinch(s) cardamom powder
• 12 tsp turmeric powder
• 48 almonds, whole, peeled
• n. B. flowers and leaves
• 3 tbsp margarine for greasing the pan

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Recipe from Lombok, Indonesia. Original title: Nanas dan Kelapa muffins ala Desi.

You will need 12 100ml aluminum molds or a 12-cup muffin tin. Grease the aluminum molds or the special tray with the 3 tablespoons of margarine. Melt the 120g margarine in a double boiler, but do not heat above 45°C. All ingredients must be at room temperature. Mix the flour well with the spices and baking powder. Cut out the hard center core of the fresh, peeled pineapple and cut the remaining flesh into approximately 2cm pieces. Drain canned pineapple well. Place the required amount in a blender and roughly puree. 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 attachment of an electric mixer for about 10 minutes until light yellow and creamy. The sugar should be mostly dissolved. Now, with the mixer running, add the eggs one at a time to the batter, stirring for about a minute each to ensure all the ingredients are well combined. Replace the whisk with a dough hook. Preheat the oven to 180 degrees Celsius. Add the flour mixture, tablespoon by tablespoon, to the batter, alternating with the coconut milk. Stir until the mixture is smooth. Then add the pineapple puree and the desiccated coconut, one at a time. Mix the batter thoroughly. Mix all over again by hand. Pour the batter into the tins, filling them only about 80% full. Place 4 almonds on each muffin. Bake the muffins in the preheated oven at medium heat for about 30 minutes. Remove the muffins and let them cool slightly. Remove from the tins while still warm, garnish, and serve warm.