COCONUT SEMOLINA MUFFINS WITH ROSE SYRUP (BASBOOSA)

COCONUT SEMOLINA MUFFINS WITH ROSE SYRUP (BASBOOSA)

A pure taste of indulgent Arabia. Delicately crumbly and light coconut semolina muffins with a beautifully fragrant rose syrup.

 

This recipe has been passed down to me from my mum, and it is so easy to make and the results are just utterly divine. This is a variation of a classic Arabic dessert called basboosa, which is a dense semolina like cake drenched in syrup. For those of you unfamiliar with this, you often find it nestled within baklava trays that you can buy from Middle Eastern delis and shops.

 

 

These muffins play on the classic semolina flavour found in basboosa but are much lighter with a delicate flavour of coconut. The addition of rose water in the syrup turns an ordinary sugar syrup into something very special as the floral fragrance and taste captures the spirit of the Middle East and with one bite you are transported far far away.

 

 

If I was to imagine what  Aladdin and Princess Jasmine would eat in Agrabah then these coconut semolina muffins with rose syrup would be just the thing!

 

COCONUT SEMOLINA MUFFINS WITH ROSE SYRUP

October 25, 2018
: 12 muffins
: 15 min
: 20 min

A pure taste of indulgent Arabia. Delicately crumbly and light coconut semolina muffins with a beautifully fragrant rose syrup.

By:

Ingredients
  • Muffins:
  • 1 ¼ cup (125g) desiccated coconut
  • 1 ¼ cup (210g) semolina
  • 1 ½ tsp baking powder
  • ½ cup (100g) granulated sugar
  • Pinch of salt
  • 1 tsp vanilla paste
  • 1 cup (240ml) evaporated milk
  • ¾ cup (180ml) oil
  • 2 large eggs
  • Rose Syrup:
  • ¾ cup (155g) granulated sugar
  • ½ cup (125ml) water
  • 2 tbsp rose water
Directions
  • Step 1 Preheat oven to 180°C (355°F). Line a muffin tin with paper cases.
  • Step 2 In a large bowl, combine the coconut, semolina, baking powder, sugar and salt.
  • Step 3 Using a stand or hand mixer beat the eggs for 1-2 minutes.
  • Step 4 Add the coconut mixture and whisk to combine.
  • Step 5 Mix in the vanilla, milk and oil. Beat on medium until well combined.
  • Step 6 Divide batter into 12 muffin cases, filling just below full.
  • Step 7 Bake for 18 – 20 minutes till muffins golden and toothpick comes out clean.
  • Step 8 Make rose syrup: Bring to boil the sugar and water and reduce till it reaches a syrupy consistency.
  • Step 9 Take off heat and stir in the rose water.
  • Step 10 As soon as the muffins come out of the oven brush / drizzle generously with the rose syrup.
  • Step 11 Enjoy x


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