The feijoa almond-coconut muffin turns out to be slightly moist, with an incredible aroma and amazing texture. There is nothing complicated in cooking. If you follow the instructions, then the result will certainly please you.
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You will need
- - 150 g of feijoa pulp;
- - 150 g of powdered sugar;
- - 120 g coconut flakes;
- - 100 g of almond and wheat flour;
- - 75 g of soft butter;
- - 50 ml of sour cream, cream 20% fat;
- - 2 eggs;
- - juice from half a lemon or lime;
- - 1 tbsp. a spoonful of sugar;
- - 10 g of baking powder.
- To fill:
- - 200 ml of coconut milk;
- - 20 g of powdered sugar;
- - zest of half a lemon or lime.
Instruction manual
1
Preheat the oven to 160 degrees. Cover the round or cake pan with baking paper. Divide the eggs into yolks and squirrels. Rinse feijoa, cut in half, remove the pulp with a spoon. Cut the flesh into cubes, put in a bowl, pour the juice of lemon or lime.
2
Sift flour with baking powder for dough, mix with almond flour, coconut. Beat whites with a pinch of salt, add 1 tablespoon of sugar, beat until stable peaks. Mix the cream with sour cream.
3
Beat softened butter with icing sugar until creamy. Add the egg yolks one at a time, after each mixing well. Alternately add the dry mixture, cream and sour cream. The dough for the cake should be thick. Enter the protein in parts, then the cubes of feijoa with lemon or lime juice, mix. Put the mass in the form, smooth, put in the oven, cook 1 hour.
4
Mix in a saucepan all the ingredients for pouring, warm a little. In the finished cupcake, make a lot of holes with a fork, fill it with a heated fill. Cool the finished almond-coconut muffin with feijoa, sprinkle coconut flakes on top for beauty. Serve with tea, milk or coffee.