Coconut-pineapple muffins with ginger

Name: Coconut-pineapple muffins with ginger
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 small pickled ginger plum; 2 small oranges; 1 egg (size M); 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 65 ml Oil; 225 ml Coconut milk; 250 g Flour; 2 heaped Tsp baking powder; 1/2 TEASPOON Baking soda; 1 TABLESPOON Poppy; 7-10 Tbsp Icing sugar; 12 Paper sleeves

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 small pickled ginger plum
2 small oranges
1 egg (size M)
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
65 ml Oil
225 ml Coconut milk
250 g Flour
2 heaped Tsp baking powder
1/2 TEASPOON Baking soda
1 TABLESPOON Poppy
7-10 Tbsp Icing sugar
12 Paper sleeves

Directions

1
Dab ginger dry and chop very finely. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Dab orange fillets dry and chop finely. Cream egg, ginger, sugar, vanillin sugar and salt. Gradually stir in oil and coconut milk. Mix flour, baking powder and baking soda and stir in briefly.
2
Fold in orange pieces and poppy seeds. Line 12 troughs of a muffin tray with paper sleeves. Pour in the dough and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let cool for 10 minutes, remove from the trays. Leave to cool for about 1 hour. Dust muffins with icing sugar
3
1 hour 10 minutes waiting time