Pineapple and Coconut Muffins …
Ingredients ...
  • 2 ½ cups self-raising flour
  • ¾ cup castor sugar
  • 1 cup desiccated coconut
  • 1 cup light sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil
  • 1 x 440g can crushed pineapple (including the juice – do not drain)
  • additional desiccated coconut to sprinkle on the top
Method ...
  1. Preheat oven to 180C and line 18 muffin holes with wrappers.
  2. In a large bowl add the self-raising flour, sugar and coconut and stir to combine.
  3. In a separate jug, whisk together the sour cream, eggs, vanilla extract and vegetable oil.
  4. Add the wet ingredients to the dry ingredients and fold together until just combined.
  5. Add the crushed pineapple and juice from the can and stir through until well combined.
  6. Spread the mixture evenly between 18 wrappers and sprinkle each muffin with some additional coconut.
  7. Bake for approximately 20 minutes. Remove from oven and transfer muffins to a wire rack to cool.
  8. Once completely cooled, these muffins are suitable to freeze.
Recipe by Mrs Organised at