Coconut Jonny Cake Muffins.
This recipe was something I remember doing some 15 years ago, but it was recently reimagined after I spoke with one of my favorite cooks Suzette Wallace.
Firstly, the topping must be made separately and added just before baking
Ingredients for the topping
2 egg whites (reserve the egg yolks for the muffin)
1 cup freshly grated Bahamian Coconut
1 bunch of green onion, roughly chopped
1 small red onion, roughly chopped
½ cup white organic sugar
MOP
In a food processor blend, all the dry ingredients then stream in the egg whites until it all comes together.
Listen this isn’t your conventional Johnny cake nor is it a true muffin batter. It is the fusion of the 2. I won’t tell a lie. Usually I record my recipes as I go along, but this time I really wasn’t going to share this recipe so this is all from the notes I took and sometimes I leave things out. So, if it’s a bit dry or too wet, add or subtract. The end batter should be able to be scooped with a large ice cream scoop.
Ingredients
2 lb. flour
2 egg yolks from the topping
1 whole egg
1 8oz cold unsalted butter
½ cup organic sugar
1 heaping tbsp. of baking powder
1 even tsp baking soda
1 event tsp salt
1 cup grated fresh coconut
1 quart of milk
½ cup vegetable oil
Melted salted butter for finishing.
MOP
Mix together all the dry ingredients well. Mix together all the wet ingredients well without the butter.
Crumb the butter and the dry ingredients together then fold in the wet ingredients. If you over mix the batter will become DOUGH!
Using an ice cream scoop, scoop the batter into a lined muffin pan. I use large tulip muffin cups for presentation. Then spoon a tsp of the coconut egg mix on top of the muffin before you bake it.
Bake at 350 for 12 minutes then rotate the pan. Then a final bake for 6 more minutes should do. (However, every oven is different so…..)
As soon as they come out the oven brush with a little salted butter and serve.
