Nutrition Facts
6 servings
6
Recipe for Small Coconut Muffins with Rhubarb Jam, Flourless, Butterless
Super moist and super good!
Ingredients
3 Egg
40 Sugar
100 Mascarpone
100 Rhubarb Jam
4 cups Shredded coconut
20 Cornstarch
½ Kaffir lime peel powder
Directions
1
In a mixing bowl, blanch the eggs with the fine sugar. Add the rhubarb jam, the mascarpone, and mix. Add the cornstarch, the shredded coconut, and mix.
2
Pour into the chosen muffin molds. Sprinkle a little shredded coconut on top. Bake in a preheated oven at 180°C for 25 minutes.
3
Wait 5 minutes before unmolding onto a rack and let cool.
4
To finish, you can of course change the jam depending on what you have!
Ingredients
Ingredients
3 Egg
40 Sugar
100 Mascarpone
100 Rhubarb Jam
4 cups Shredded coconut
20 Cornstarch
½ Kaffir lime peel powder
Directions
Directions
1
In a mixing bowl, blanch the eggs with the fine sugar. Add the rhubarb jam, the mascarpone, and mix. Add the cornstarch, the shredded coconut, and mix.
2
Pour into the chosen muffin molds. Sprinkle a little shredded coconut on top. Bake in a preheated oven at 180°C for 25 minutes.
3
Wait 5 minutes before unmolding onto a rack and let cool.
4
To finish, you can of course change the jam depending on what you have!
Notes
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