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Caribbean muffins
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 319
  • Fat about 18g
  • Carbohydrates about 29g
  • Protein about 4g
This is needed
This is needed for 12 piece
Muffin batter
  • 150 g ground cane sugar
  • 1 pinch salt
  • 150 g butter, soft
  • 1 tsp vanilla paste
  • 120 g white flour
  • 3 egg
  • 50 g coconut flakes
  • 1 tsp baking powder
  • 1 tbsp rum or orange juice
  • 400 g pineapple, diced (approx. 250 g)
Topping
  • 100 g clotted cream
  • 300 g pineapple, cut into approx. 5 mm slices, cut into eighths (approx. 200 g)
  • 150 g coconut milk yoghurt
  • 30 g coconut strips
Tools
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases
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And that's how it's done
And that's how it's done
Muffin batter
Place the butter in a bowl, whisk in the sugar, salt and vanilla. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mix the flour, coconut flakes and baking powder, stir into the mixture. Mix in the rum and diced pineapple. Spoon the batter into the prepared muffin tin.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, place the tin on a cooling rack and leave to cool.
Topping
Mix the yoghurt and clotted cream, spread on top of the muffins. Arrange the pineapple and coconut strips on top.