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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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With the addition of a can of pineapple you won't need as much sugar as usual making it ideal for kids. The muffins are removed from their casing then dipped in icing and rolled in desicated coconut making it look like a snowball, of course you could just leave the paper case on and just dip the top. Ingredients:
425 g pineapple in juice (keep juice) |
200 g self-raising flour |
1 teaspoon bicarbonate of soda |
85 g golden caster sugar |
50 g desiccated coconut |
2 eggs |
85 g butter, melted |
150 g natural yogurt |
175 g finely grated carrots |
50 g creamed coconut, from sachet |
100 g icing sugar |
50 g desiccated coconut |
Directions:
1. Heat oven to 200C and line a muffin tray with 12 paper cases.
2. Drain the pineapple but keep the juice. Crush the pineapple with a fork.
3. In a large bowl mix the dry ingredients. In a seperate bowl beat the eggs, melted butter and yogurt together then add to the dry ingredients. mix briefly.
4. Spoon into the baking cases and bake for about 18 minutes or until risen and golden. Cool .THEY MAY BE FROZEN AT THIS STAGE FOR 1 MONTH.
5. Mix the creamed coconut with 5 tbsp pineapple juice and stir in th eicing sugar.
6. Put the dessicated coconut in a tray. Dip the muffins ( paper case removed) and cover completely with icing, then roll in the coconut. Leave to dry a few minutes on a cooling rack.
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