4oz butter (melted)
1 cup coconut milk
1 x 8oz can pineapple chunks, drained
zest 1 orange
2 cups self raising flour
1 cup sugar
1 cup shredded / dessiccated coconut (unsweetened)
2 oz butter
1 cup dk brown sugar
2 tblspns dk rum
1 tblspn light rum
1 tblspn Amaretto
time: active 15 minutes, total 35 hrs
special equipment: food processor, mixing bowl, muffin pan
Mai Tai muffins
These delicious little devils are a total bonus. I received an email from a friend asking why her muffins always turned out dry.
I was in the process of mixing myself a fruity little afternoon libation and decided to see whether I could make a moist muffin out of a Mai Tai.
Pre heat the oven to 375f / moderately hot
Put all the 'wet' ingredients into a food processor bowl (the butter, coconut milk, eggs and pineapple), pulse to mix them.
Put all of the 'dry' ingredients into a mixing bowl (flour, sugar, coconut and orange zest), rake them with a fork to mix them up, make a well in the centre and pour the wet ingredients into the dry ones. Keep mixing with the fork. Not too vigourously. A few lumps are allowed in a muffin.
Divide the batter into a 12 muffin pan (greased) and bake for about 20 minutes.
In a small saucepan, melt the butter and sugar together over a good heat. Stir a bit with a wooden spoon, making sure that any sugar on the sides gets brushed back down. The mixture will bubble and darken and start to smell like toffee after a couple of minutes. Always be cautious when handling hot, molten sugar. Remove from the heat and SLOWLY pour in the rums and liqueur. Stir until it stops bubbling and set it aside to cool and thicken. This boozy butterscotch can be spponed over the cooling muffins. It can also be spooned over ice cream.