Crushed Pineapple & Coconut Muffins

Name: Crushed Pineapple & Coconut Muffins
Total time: 1800 s
Yield: 12 Muffins
Cuisine: British
Ingredients: 2 large Eggs; 1/2 cup Caster Sugar *OR 3/4 cup for sweeter Muffins; 1/4 teaspoon Salt; 1/4 cup Sunflower Oil *OR Oil of your choice; 1 can (440 g) Crushed Pineapple in Juice *NOT in Syrup; 1/2 cup Sweetened Shredded Coconut; 2 cups Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, I wanted to use up a can of Crushed Pineapple and I googled for cake recipes. Some American recipes came up, and again I was shocked at the amount of Sugar they required. Some recipes required 2 cups Sugar on top of 1 can Crushed Pineapple which is sweet. I added just 1/2 cup Sugar to the batter and made Muffins instead of one large cake. These Muffins were sweet enough for me. I added Shredded Coconut as I believe it adds a nice flavour and texture.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

12 Muffins

2large Eggs
1/2 cupCaster Sugar *OR 3/4 cup for sweeter Muffins
1/4 teaspoonSalt
1/4 cupSunflower Oil *OR Oil of your choice
1 can (440 g)Crushed Pineapple in Juice *NOT in Syrup
1/2 cupSweetened Shredded Coconut
2 cupsSelf-Raising Flour

Saved

Steps

30 minutes

1

Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
2

Place Eggs, Sugar and Salt in a mixing bowl, and whisk well. Add Sunflower Oil (OR Oil of your choice) and whisk until creamy.
3

Empty the can of Crushed Pineapple into the bowl, add Shredded Coconut and Self-Raising Flour, and mix to combine.
4

Spoon the mixture into the cases and bake for 25 minutes OR until nicely golden and cooked through. Transfer to a wire rack and cool.