In The Marley Kitchen: Bun and Cheese With A Twist
August 11, 2016
Bun and Cheese With A Twist
INGREDIENTS -3 cups flour -2 tsp baking soda -1/4 teaspoon salt -1 tsp ground nutmeg -1/2 tsp ground allspice -1 tsp cinnamon -1 1/4 cups Irish stout beer -1/4 cup strong brewed Marley Coffee -1 tsp vanilla extract -1 tsp rose water -3/4 cup Ziggy Marley Coco’Mon coconut oil -1 1/2 cup packed brown sugar -3 eggs, room temperature -1/2 cup candied cherries -1/2 cup raisins -1/4 cup chopped candied citrus peel -12 1 inch chunks of Jamaican cheese
DIRECTIONS -Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. Sift together flour, baking soda, salt, nutmeg, allspice and cinnamon into a large bowl; set aside. Combine the stout, coffee, rose water and vanilla extract in a large bowl; set aside.
-Place coconut oil and sugar in the bowl of an electric mixer; beat on medium speed, until fully combined, about 1 minute. Add the eggs and continue beating to incorporate. With the mixer on low speed, gradually add 1/3 of the flour mixture, followed by 1/2 of the stout mixture. Repeat, ending with the flour mixture. Scrape bottom and sides of the bowl to incorporate any excess flour. Pour in the cherries, raisins and citrus peel, continue mixing until everything is combined.
-Scoop batter into parchment-lined muffin tins, filling each ¾ full. place one chunk of cheese on top of each muffin, push the cheese down into the muffin until its completely covered with batter. Bake 18 to 22 minutes or until a toothpick inserted near the center comes out clean.