Coconut Pineapple Muffins
2 cups flour, sifted with 1 tablespoon baking powder
½ cup desiccated coconut
½ cup caster sugar
1 egg
¼ cup melted butter
1/3 cup milk (or use the drained juice from the crushed pineapple)
1 teaspoon vanilla extract
1x225 gram can crushed pineapple,drained
½ cup slivered almonds
In a large bowl add the flour, coconut and sugar. Stir to mix.
In a small bowl, place the egg, butter milk (or pineapple juice) and vanilla - whisk lightly to incorporate, then stir in the drained crushed pineapple.
Stir this into the dry ingredients until only just combined.
Spoon the batter into prepared muffin pans and sprinkle over with slivered almonds.
Cook in a preheated 180°C oven for 20 minutes or until golden brown and cooked through.
Depending on the size of the muffin tins used this should make between 8-12.
Tagged with Muffin
Beautiful! Mind me asking what kind of muffin tin you used to get them as tall as pillars like that? Also, where did you get those stunning papers?
ReplyDeleteThanks Ellie - I actually cooked them in those paper cases - you can find them at the Essential Ingredient at the Prahran Market in all sorts of sizes and shapes. These are the smallest cases you can get and for these muffins you would fill them about 3/4's full.
ReplyDeleteThey make a nice change from the usual muffin shape.
I agree with Ellie - those sleeves are beautiful. I recently had my first pina colada - pineapple and coconut are lovely together!
ReplyDeleteThanks Sara - pina colada's are way too easy to drink but they are just perfect for summer.
ReplyDeleteChecked today and the cases are made by Novacraft.
They look delicious, very nice picture!
ReplyDeleteThanks a lot, I'm trying the recipe tommorow!
ReplyDelete