Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/2 cup manjar blanco (Peruvian caramel)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a mixing bowl, whisk together the flour, shredded coconut, baking powder, and salt.
3. In another mixing bowl, beat the eggs and sugar until light and fluffy.
4. Add the manjar blanco, milk, and vegetable oil to the egg mixture and whisk until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
8. Remove from the oven and let cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving (1 muffin):
Calories: 190
Fat: 8g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 120mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 16g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Manjar blanco can be substituted with dulce de leche or caramel sauce.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Top the muffins with a drizzle of manjar blanco or caramel sauce before serving.
Tips and tricks:
- Be sure not to overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin cups.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish with shredded coconut or a sprinkle of powdered sugar.
Pairings:
Pair with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of milk to the batter.
- If the muffins are too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Be sure to store leftover muffins properly to prevent foodborne illness.
Food history:
Manjar blanco is a traditional Peruvian dessert made from milk, sugar, and cinnamon. It is similar to dulce de leche and caramel sauce.
Flavor profiles:
These muffins have a sweet and creamy flavor from the manjar blanco, with a hint of coconut.
Serving suggestions:
Serve these muffins for breakfast or as a sweet snack.
Related Categories
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Region: Peruvian