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Crushed Pineapple & Coconut Muffins
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Chef :
Hiroko ListonCrushed Pineapple & Coconut Muffins
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.
Ingredient
Food ration :
12 MuffinsCooking time :
30 minutes
1/4 teaspoon
Salt
1 can (440 g)
Crushed Pineapple in Juice *NOT in Syrup
1/2 cup
Sweetened Shredded Coconut
2 cups
Self-Raising Flour
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 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.
* Step 3
Empty the can of Crushed Pineapple into the bowl, add Shredded Coconut and Self-Raising Flour, and mix to combine.
* Step 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.
Note: if there is a photo you can click to enlarge it
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