Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Burdekin plum puree
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the Burdekin plum puree, coconut milk, vegetable oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 170
Fat: 8g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 120mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 12g
Protein: 2g
Substitutions for ingredients:
- Burdekin plum puree can be substituted with any other fruit puree, such as raspberry or strawberry.
- Coconut milk can be substituted with any other non-dairy milk, such as almond or soy milk.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
Variations:
- Add 1/2 cup of chopped nuts, such as macadamias or almonds, to the batter for added crunch.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
- Top each muffin with a sprinkle of shredded coconut before baking for added texture.
Tips and tricks:
- To make the Burdekin plum puree, simply blend fresh or frozen Burdekin plums in a blender until smooth.
- Be careful not to overmix the batter, as this can result in tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat muffins, place them in a microwave-safe dish and microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Top each muffin with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.
Pairings:
Serve the muffins with a cup of coffee or tea for a delicious breakfast or afternoon snack.
Suggested side dishes:
Pair the muffins with fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the muffins are too wet, try adding an extra tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the muffins.
- Store leftover muffins in the refrigerator to prevent spoilage.
Food history:
The Burdekin plum is a native Australian fruit that grows in the tropical regions of Queensland. It has a tart flavor and is often used in jams, sauces, and desserts.
Flavor profiles:
The Burdekin plum adds a tangy sweetness to these muffins, while the shredded coconut adds a nutty flavor and texture.
Serving suggestions:
Serve the muffins warm or at room temperature for the best flavor and texture.
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Region: Australian