A recipe for poi muffins — but not the Poi English Muffins. You’ll need to order them from Hawaii Star Bakery.
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INGREDIENTS
- 2 quarts sour (bubbly) poi
- ½ t. salt
- 1 egg, well-beaten
- 1 T. sugar
- 4 t. baking powder
- 2 T. melted butter
- ¾ t. baking soda
- ¼ cup milk (optional)
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INSTRUCTIONS
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. Serve warm with butter.
This recipe is lacking something…maybe flour? Anyway I made it cuz it sounded simple enough..and it didn’t come out at all. After 25 mins the moisture had evaporated and there was no muffin..
I was so excited to find an idea to make use of my sour poi and then so sad when I opened the oven and found dried up mush in the muffin pan. It had even smelled delicious as it was baking 🙁 I had a feeling it was missing something too and being an amateur cook I wouldn’t know where to adjust. I just trust the recipes I find. Does anyone have suggestions on how to make this a success?