Jamaican "Toto" Breakfast Muffins

 

"Toto" is a Jamaican coconut cake that is more like a bread. It is very dense and filling probably because it was originally something that slaves would put together with available ingredients. As a child growing up in Jamaica, we always had Toto in the house as it made a good snack with any kind of beverage. The problem with the original Toto is that it quickly became dry and then really needed a beverage to wash it down. I have tried to make these muffins dense but also moist. That's where the sour cream and shredded apple come into play. Both keep the muffins very moist. I have also used half and half rather than whole milk as the cream from that makes a difference. You can substitute 1/2 of the half and half with coconut milk if you wish. If these are too sweet, decrease the granulated sugar to 1/4 cup. One, with a cup of coffee or tea makes a filling breakfast!

1 cup all-purpose flour

1 cup whole-wheat flour

½ cup old fashioned oats

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

¾ cup half and half

½ cup sour cream

2 tablespoons molasses

1 teaspoon vanilla

1/3 cup lightly packed dark brown sugar

1/3 cup granulated sugar

2 large eggs

1 cup coarsely shredded apple (from 1 small apple)

1 teaspoon finely grated ginger root

Zest from an orange (optional but makes a difference in flavor)

Juice from 1 small lemon

½ cup unsweetened shredded coconut

1/2 cup dried fruit (blueberries, raisins, apricots, mango etc), OR Chocolate Chips

½ cup vegetable oil

 

1.     Heat oven to 350 degrees. Line a 12-cup standard muffin tin with jumbo sized paper/foil liners.

2.     Shred the apple (you will have some small pieces left over. Cut those into small cubes. . Mix with finely grated ginger root, orange zest (if using) and lemon juice. Set aside.

3.     In a medium bowl, whisk together all-purpose flour, shredded coconut, whole-wheat flour, oats, dried fruit (or chocolate chips), cinnamon, allspice, nutmeg, baking powder, baking soda and salt.

4.     In a large bowl, whisk together oil,  milk, sugars, sour cream, molasses and eggs until smooth. Mix in shredded apple, and ginger.

5.     With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups, filling ¾ full.

6.     Bake for about 25-30 minutes or a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container or wrap and freeze.