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Pineapple Coconut Muffins
Angie's Recipes
25 minutes
12 muffins
BeginnerDesiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. If desiccated coconut is not available, regular dried coconut can be used as a replacement. Tropical pineapple and coconut are combined for a truly tropical indulgence.
Total Steps
3
Ingredients
12
Tools Needed
5
Ingredients
- 220.0 gram All-purpose flour
- 1.0 tablespoon Baking powder
- 0.5 teaspoon Salt
- 100.0 gram Sugar
- 0.5 cup Unsweetened desiccated coconut flakes
- 90.0 gram Egg
- 50.0 gram Corn oil
- 120.0 ml Milk
- 1.0 teaspoon Vanilla extract
- 500.0 gram Canned pineapples, diced
- 0.5 tablespoon Brown sugar
- 1.0 tablespoon Unsweetened desiccated coconut flakes
Instructions
1
Step 1
Preheat oven to 200C/400F. Sift flour then add baking powder, salt, sugar, and coconut and mix through.
2
Step 2
Beat eggs and vanilla extract well then add oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Take care not to over-mix.
3
Step 3
25 minutes
Divide the batter into 12 greased or lined muffin cups, about ¾ full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.
Tools & Equipment
Oven
Sifter
Mixing bowls
Whisk
Muffin tin