Coconut pineapple muffins with ginger

For 12 pieces
  • 1 small pickled ginger plum
  • 2 small oranges
  • 1 Egg (size M)
  • 125 g sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 65 ml Oil
  • 225 ml Coconut milk
  • 250 g flour
  • 2 heaped teaspoons of baking powder
  • 1/2 TL Natron
  • 1 EL Poppyseed
  • Icing sugar
  • 12 Paper cuffs
45 minutes
easy
1.
Pat the ginger dry and chop very finely. Peel the oranges so that the white skin is completely removed. Remove the fillets with a sharp knife from between the separating skins. Pat the orange fillets dry and cut into small pieces. Mix the egg, ginger, sugar, vanilla sugar and salt until creamy. Gradually stir in the oil and coconut milk. Mix the flour, baking powder and baking soda and stir in briefly. Fold in the orange pieces and poppy seeds. Line 12 hollows of a muffin tin with paper sleeves. Pour in the dough and bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 20-25 minutes. Let cool for 10 minutes, remove from the wells. Approx. Let cool for 1 hour. Dust the muffins with powdered sugar
2.
1 hour 10 minutes waiting time
1 piece approx.:
  • 210 kcal
  • 880 kJ
  • 3 g protein
  • 9 g fat
  • 28 g carbohydrates

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