Two recipes for delicious taro muffins often referred to as poi muffins.
Variation 1
Courtesy of Cooking with Poi.
Ingredients:
- 2 cups sour poi
- 1/2 teaspoon salt
- 1 egg, well beaten
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 2 tablespoons melted butter
- 3/4 teaspoon baking soda
- 1/4 cup milk (optional)
Preparation:
Sift dry ingredients.
Fold eggs and melted butter into poi.
Add dry mixture.
Stir to insure complete mixing. Do not beat.
If batter is soft, omit milk. Bake at 425 degrees for 20-25 minutes.
Fold eggs and melted butter into poi.
Add dry mixture.
Stir to insure complete mixing. Do not beat.
If batter is soft, omit milk. Bake at 425 degrees for 20-25 minutes.
Variation 2
As per Hawaii's Original Taro Pancake Mix.
INGREDIENTS
- 2 cups Hawaii's Original Taro Pancake Mix
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup fruit juice (guava, lilikoi, pineapple or orange)
- 1/4 cup melted butter
- 1/2 teaspoon vanilla
PREPARATION
Preheat oven to 400 degrees.
Butter muffin pans or line with paper baking cups.
Combine Taro Pancake Mix, salt, cinnamon and nutmeg in large bowl.
Add fruit juice, butter and vanilla; blend until just moistened.
Spoon batter into muffin pans, filling each cup about 2/3 full.
Bake about 18 to 20 minutes.
