Spicy Curry Coconut Muffins

For the spicy curry coconut muffins, preheat the oven to 200 degrees and line a muffin tray with paper cups.

Drain the soybeans, pineapple chunks and mushrooms (if they are canned). Chop everything into small pieces. Chop cilantro as well.

Mix flour with baking powder, baking soda, salt and curry. Finely chop the chili pepper and mix into the flour as well. Add the soybean germ, pineapple, mushrooms and cilantro to the flour mixture.

In a mixing bowl, beat the eggs with the oil, buttermilk and coconut milk. Fold in the flour mixture one tablespoon at a time. D

Pour the batter into the ramekins and bake the curry coconut muffins for 20 to 25 minutes at 200 degrees.

Preparation Tip:

The spicy curry coconut muffins are ideal to take along on a picnic or are also a delicious option for party buffets. If you have a few muffins left over, simply take them with you as an office snack the next day.

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