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Wednesday, July 23, 2025

Loving those sweet local flavours

by

20140524

Some­times we just yearn for the good­ness of home baked treats with lo­cal flavour.Co­conut, nut­meg, cin­na­mon, co­coa are all tra­di­tion­al Caribbean in­gre­di­ents that ren­der de­light­ful flavours.Quick breads or cakes can be pre­pared in a mat­ter of min­utes, once the in­gre­di­ents are at hand. And it's even bet­ter that they freeze re­al­ly well too. So why not try some lo­cal flavours in your home baked good­ies this week­end?

CO­COA TEA MUFFINS

The flavours of nut­meg, cin­na­mon and dark choco­late mir­ror our tra­di­tion­al cup of co­coa tea in these aro­mat­ic and de­li­cious muffins.

2 cups flour

3/4 cup brown sug­ar

1 tb­sp bak­ing pow­der

2 tsps grat­ed nut­meg

1/2 tsp cin­na­mon

Pinch of salt

1 egg

3/4 cup milk mixed with one tb­sp vine­gar (let stand for 15 min­utes)

1/3 cup but­ter, melt­ed

1 tsp vanil­la

1/2 cup dark choco­late chips

METHOD

Pre­heat oven to 350F.

Com­bine all dry in­gre­di­ents in a mix­ing bowl.

Beat egg with milk, add but­ter and vanil­la.

Add to dry in­gre­di­ents and stir on­ly to com­bine, spoon in­to greased muf­fin tins and bake for 20 to 25 min­utes un­til risen and gold­en.

Makes 12

CIN­NA­MON AND SUG­AR CRUST­ED DONUTS

41/2-5 cups flour

1/4 cup sug­ar

11/2 tb­sps in­stant yeast

11/2 cups milk

1/3 cup short­en­ing

2 tsp nut­meg

2 eggs light­ly beat­en

Top­ping

1/2 cup but­ter, melt­ed

1 tsp cin­na­mon

2/3 cup sug­ar

METHOD

In a large mix­ing bowl, com­bine 2 cups flour, yeast sug­ar, and nut­meg.

Warm milk with short­en­ing to 115F, add eggs and add to flour mix­ture, stir well to form a wet bat­ter, add as much of the re­main­ing flour as you can to make a very soft dough.

Cov­er and let rise un­til dou­bled in vol­ume, 45 to 50 min­utes.

Press dough with your hands, on a well floured board, to about 1/2 inch thick­ness.

Stamp out dough­nuts with a 3-inch cut­ter.

Place on a greased bak­ing tray and let rise for 20 to 30 min­utes.

Pre­heat oven to 400F.

Bake donuts for 10 to 15 min­utes un­til gold­en.

Re­move, brush with melt­ed but­ter and dip in­to cin­na­mon sug­ar.

Makes about 24

CO­CONUT SCONES

2 cups all pur­pose flour

1 tb­sp bak­ing pow­der

1/2 cup gran­u­lat­ed sug­ar

1/2 cup grat­ed fresh co­conut

8 ozs but­ter

1 egg

1 cup milk

1/2 tsp cin­na­mon

1/8 tsp ground cloves

METHOD

Pre­heat oven to 375F.

Com­bine all dry in­gre­di­ents, add co­conut and com­bine.

Add but­ter and rub in­to mix­ture un­til crumbly.

Com­bine milk with egg, add to flour mix­ture and stir to a sticky dough.

Turn on­to a floured sur­face and di­vide in­to

2 rounds.

Pat out to � inch thick­ness and cut in­to 6 tri­an­gles.

Place on bak­ing sheet brush with milk and sprin­kle with sug­ar.

Bake for 15 to 20 min­utes un­til risen and gold­en.

Makes 12


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