These muffins are made with Colombian bocadillo, which is a type of candy consisting of guava fruit and sugar. The recipe is vegan, easy and fast to prepare.
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What is Colombian Bocadillo (Guava Fruit Candy)?
The most important ingredient of this muffin is the Colombian bocadillo, which is a sweet snack made of guava (guayaba in Spanish). Guava is a tropical fruit that is green on the outside and pink on the inside. The fruit and some sugar are cooked into a sweet paste and after that formed into small firm blocks. In other Latin American countries this candy goes for example by the name dulce de guayaba. They come wrapped in little dry palm leaves (see pictures).
In which dishes can you use bocadillo (guava fruit candy)?
- Just as it is, as a snack
- Combined with a piece of fresh, white cheese like queso campesino or doble crema
- As a filling in pandebonos (Colombian Yuca Cheese Bread)
- As a filling in other breads and baked goods, like roscon
- Stuffed with cheese in a ripe plantain
- In a grilled cheese sandwich
Looking for Colombian desserts, bread and sweets? Click here to find vegetarian recipes!
Why make Vegan Guava Muffins?
The muffins come out light and fluffy, with the occasional sweet taste of the guava bocadillo. In addition, the sprinkle with grated bocadillo adds a chewy bite to the top. I use oil and soy milk in this recipe, instead of butter and cow’s milk, making it a vegan recipe. It’s an easy recipe, and apart from the bocadillo you might have most ingredients in your house already!
Where can I find bocadillo?
In Colombia in about all supermarkets and small neighbourhood stores. Outside Colombia you can find it in Latin supermarkets. A good replacement is buying guava paste or jam, which you can also find in Latin supermarkets, some general supermarkets and of course online.
Do you love Colombian food? Click here to find more recipes of Colombian vegetarian food!
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Vegan Guava Candy Muffins
Equipment
- muffin tin (with muffin liners if desired)
Ingredients
- 2 cups all purpose flour, plus 2 tablespoons
- 1/2 cup white sugar plus extra for sprinkling top
- 1 tsp baking powder
- 1 tsp baking soda
- salt
- 1/2 cup sunflower oil
- 1,5 tsp vanilla essence
- 1,5 cup unsweeted soy milk
- 5 pieces of bocadillo, about 220 g
Instructions
- Preheat oven at 180 degrees Celsius (356 Fahrenheit). Place muffin liners in muffin tin, or use oil to grease the tin
- In a mixing bowl, add dry ingredients: flour, sugar, baking powder, baking soda and salt. Mix with a fork
- Add wet ingredients: oil, vanilla essence and soy milk. Mix well with a wooden spoon. It's ok if there are some lumps in the batter, don't over-mix
- Cut 4 of the 5 bocadillos in small pieces. Add to the batter and mix with the spoon
- Place about 2 tablespoons of batter per muffin case (fill up to two-thirds). Repeat until you used up all batter
- Sprinkle some sugar over the muffins. Grate the leftover bocadillo and divide some grated bocadillo over the muffins. Bake in the oven at 180 degrees Celsius until the top is golden and a skewer inserted in the muffin comes out clean
- Let the muffins cool off a bit and enjoy! They keep well for 2-3 days in a closed container
