Tropical-style Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- for the muffins
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- 1 Tbsp Baking powder
- 1 cup caster sugar
- 1 cup grated carrots
- 2 cups Shredded coconut
- ¾ cup raisins
- ½ cup chopped Hazelnuts
- 1 can canned, crushed Pineapple (drained)
- 2 eggs
- ⅔ cup vegetable oil
- ⅔ cup Sour cream
- 1 tsp vanilla extract
- To decorate
- 3 Tbsps runny honey (warmed)
- 4 Tbsps Shredded coconut
- 2 Tbsps chopped Hazelnuts
- 24 pcs candied pineapple
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Pot, 1 Lid, 1 große Non-stick pan, 1 Slotted spatula, 1 Teaspoon, 1 Wooden spoon, 1 Garlic press, 1 Peeler
Preparation steps
1.
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Line a 12 hole muffin tin with paper muffin cases.
2.
Sift together the flour, cinnamon, mixed spice and baking powder. Stir in the sugar, carrots, coconut, raisins, nuts and pineapple.
3.
Whisk together the eggs, oil, soured cream and vanilla extract. Pour into the dry ingredients and stir together until just combined.
4.
Spoon the mixture into the paper cases and bake for 20 minutes until risen and firm.
5.
To decorate: brush the tops of the warm muffins with most of the honey. Sprinkle over the coconut and hazelnuts and return to the oven for 5 minutes, to lightly brown the coconut. Place on a wire rack to cool completely.
6.
Dip the tip of the pineapple pieces into the remaining honey and place on top of each muffin.
