Pineapple & Coconut Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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again haven't tried but dont want to lose Ingredients:
2 cups self-rising flour |
1 teaspoon mixed spice |
1/3 cup desiccated coconut |
1/2 cup rapadura or 1/2 cup raw sugar |
1 medium egg, lightly beaten |
1 cup milk |
1/3 cup oil |
1 cup diced fresh pineapple |
Directions:
1. Grease 2 X6 muffin tins with butter. Preheat oven to 180 degrees Celsius.
2. Sift flour & spice together into suitable bowl and add the coconut & sugar – mix together well ensuring the lumps are out of the coconut & sugar.
3. In another smaller bowl, mix the egg, milk & oil.
4. Pour into the flour mixture – add the pineapple and mix well but lightly. Do not overwork the muffin mixture & a few lumps in the mixture doesn’t matter.
5. Spoon mixture into prepared tins –about 3/4 full in each hole. Bake for 15 – 20 minutes and then remove – cook the other tins while letting the first lot cool on a cooling rack. The cooked ones can be turned out onto a rack when cool enough to handle.
6. Repeat with the other tin when the muffins are cooked.
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