You are here

Loving those sweet local flavours

Saturday, May 24, 2014

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?



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

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


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

1/2 cup butter, melted
1 tsp cinnamon
2/3 cup sugar

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


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

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 ¾ 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



User comments posted on this website are the sole views and opinions of the comment writer and are not representative of Guardian Media Limited or its staff.

Guardian Media Limited accepts no liability and will not be held accountable for user comments.

Guardian Media Limited reserves the right to remove, to edit or to censor any comments.

Any content which is considered unsuitable, unlawful or offensive, includes personal details, advertises or promotes products, services or websites or repeats previous comments will be removed.

Before posting, please refer to the Community Standards, Terms and conditions and Privacy Policy