Pineapple muffins

Ingredients for 1 servings:

• 200 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 50 g desiccated coconut
• 120 g sugar
• 200 g pineapple (can)
• 1 egg(s)
• 100 ml oil
• 80 ml milk
• 150 g yogurt (pineapple yogurt)
• 1 tbsp rum
• possibly grease for the tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with pineapple yogurt and coconut – enough for 12 pieces

Mix the flour, baking powder, baking soda, and desiccated coconut. Drain the pineapple and chop it into small pieces. In a separate bowl, beat the egg, oil, milk, yogurt, and rum with a mixer until frothy. Add the dry ingredients to the wet ingredients and mix quickly. Fold in the pineapple pieces. Pour the batter into a greased muffin tin or a muffin tin lined with paper baking cups. Bake in a preheated oven at 170°C on the middle rack for about 25-35 minutes. Let the muffins cool for 5 minutes and then transfer to a wire rack. Tips: Some or all of the milk can be replaced with pineapple juice. This makes the muffins fruitier. However, the sugar should then be adjusted so the muffins are not too sweet. If baking for children, the rum can be omitted.