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White-Chocolate-Coconut-Ackee-Muffins-are-tender-and-delicious

Easy Ackee Muffins

Chantal
We're borderline cupcake territory with these muffins! They are tender from the addition of ackee, tasty and easy to prepare.
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Servings 6 Jumbo muffins or 12 standard size

Ingredients
  

  • 2 cups Parboiled Ackee or canned, packed into cup when measuring then pureed;
  • 3/4 cup Granulated white sugar;
  • 1 Egg;
  • 1/3 cup Oil use unrefined coconut oil for maximum coconut flavour if making the white chocolate coconut version;
  • 1 1/4 cups All purpose Flour;
  • 1/2 cup Pastry Flour;
  • 1 tsp Baking Powder;
  • 1/2 tsp Baking Soda;
  • 1/4 tsp Salt*** If you're using canned ackees or used salt when you parboiled your ackees, leave the salt out;
  • 1 tsp Coconut Flavour/Vanilla Extract optional;

For White Chocolate & Coconut Muffin:

  • 1 cup White chocolate chips;
  • 1/4 cup Large coconut flakes for topping;

For Ackee Cream Cheese Filled Muffin:

  • 1 recipe Ackee Cream Cheese Filling recipe follows, you may have some left over

Instructions
 

  • Preheat oven to 425F (220C).;
  • Grease or line muffin tin, set aside.;
  • In a medium bowl whisk together flours, baking powder,baking soda and salt if using. Set aside.;
  • In a large bowl, combine ackee puree and sugar, mix well then add the egg and oil mixing well to combine.;
  • Add coconut flavour if making the white chocolate coconut muffin and vanilla if making the cream filled muffin, alternately, you could add any spice or flavouring you like.;
  • Add the flour mixture (and chocolate chips if making that version) stir well to combine but do not overmix.;
  • Scoop into prepared pans and bake at 425F for 5 minutes then turn down the temperature to 350 for another 7 to 12 minutes or till done.;
  • Enjoy!