Recipe: Coconut-Vanilla-Muffins with a red currant core

Hello and a wonderful Wednesday!

This is the first post of a feature I start, called Kat’s Kitchen. Every Wednesday there will come a new post on baking, wether it’s new recipes or kitchen essentials or favourite food and drinks. Since I’m neither vegan nor vegetarian, most of the things here won’t be either, though I will sometimes also try recipes for these categories. I will write the recipes in English, as well as in German. I hope you enjoy this as much as I do 🙂

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German

note: scroll down for English

Zutaten:

  • 300g Mehl
  • 1/2 Päckchen Backpulver
  • 1 Päckchen Vanillepuddingpulver
  • 1 Ei
  • 100g Zucker
  • 120g Butter
  • 300ml Buttermilch
  • 50g gemahlene Kokosraspeln
  • Johannisbeermarmelade oder frische/TK Johannisbeeren zum pürieren (oder anderes Obst, wer kein Freund von Johannisbeeren ist)

Verzierung (Streusel):

  • 100g Mehl
  • 50g Zucker
  • 60g Butter
  • 1 Päckchen Vanillezucker

Zubereitung:

  1. Mehl, Puddingpulver, Backpulver und Kokosraspeln in einer Schüssel vermengen
  2. Butter und Zucker schaumig rühren, dann Ei und Buttermilch einrühren
  3. Die Mehlmischung hinzufügen und zu einer glatten Masse verrühren
  4. Streusel aus Mehl, Zucker, Butter und Vanillezucker kneten
  5. Falls keine Marmelade, sondern frisches oder TK-Obst verwendet wird, dieses pürieren
  6. Backofen vorheizen auf 180°C Umluft
  7. Muffinblech einfetten und die Formen bis zur Hälfte mit Teig füllen
  8. in die Mitte einen Klecks Marmelade oder Pürée setzen, dann bis zum Rand mit Teig füllen
  9. Streusel darüber streuen
  10. Im Backofen ca. 25 Minuten backen

English

Ingredients:

  • 300g flour
  • 1/2 pack of baking powder
  • 1 pack of vanilla pudding pulver
  • 1 egg
  • 100g sugar
  • 120g butter
  • 300ml buttermilk
  • 50g coconut rasped
  • red currant jam (or fresh currants)

Decoration (crumbles):

  • 100g flour
  • 50g sugar
  • 60g butter
  • 1 pack of vanilla sugar

what to do:

  1. Mix flour, pudding pulver, baking powder and rasped coconut in a bowl
  2. beat butter and sugar until the mixture is fluffy, then add the egg and buttermilk
  3. add flour mixture and stir
  4. mix flour, sugar, butter and vanilla sugar for the crumbled
  5. if you don’t use jam, put the currants in a mixer until they are mashed
  6. pre-heat oven: 180°C circulating air
  7. grease muffin pan and fill with dough, so half of the pan is filled
  8. put 1/2-1 tea spoons into the middle and cover with dough
  9. put crumbles on top
  10. bake for roughly 25 minutes

Have fun baking and if you try this recipe, tell me how you liked it!

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