Pineapple and coconut muffins

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 18

Recipe Rating

  • (0 Rating)

Ingredients

  • 125g Butter softened
  • 100g vanilla yoghurt
  • 225g spelt flour (or plain of you prefer)
  • 2 teaspoons baking powder
  • 4 eggs
  • 1 teaspoon Vanilla
  • 1 cup chopped pineapple (fresh or canned is fine)
  • 1/2 cup shredded coconut
  • 2/3 cup unrefined cane sugar, like rapadura. If you don't have this use raw caster sugar.

Instructions

  • 1. Pre heat your oven to 175 degrees celsius
  • 2. Line your muffin tin with about 18 muffin cups or wrappers
  • 3. Cream your butter and sugar until pale
  • 4. Add your vanilla and eggs and mix well.
  • 5. Add your flour and baking powder and mix for a couple of minutes until all the ingredients are well incorporated
  • 6. Fold in your pineapple and coconut
  • 7. Fill our muffin tins evenly with the mixture and bake for 15-20 minutes
  • 8. If you have a hot oven like mine please check them after 15 minutes.

Instructions

  • 1. Pre heat your oven to 175 degrees celsius
  • 2. Line your muffin tin with about 18 muffin cups or wrappers
  • 3. Cream your butter and sugar until pale
  • 4. Add your vanilla and eggs and mix well.
  • 5. Add your flour and baking powder and mix for a couple of minutes until all the ingredients are well incorporated
  • 6. Fold in your pineapple and coconut
  • 7. Fill our muffin tins evenly with the mixture and bake for 15-20 minutes
  • 8. If you have a hot oven like mine please check them after 15 minutes.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

About Chef

The Seasonal Table