Pina Colada Muffins

Ingredients for 4 servings:

• 200 g pineapple, from the can
• 180 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 80 g desiccated coconut
• 1 egg(s)
• 120 g cane sugar
• 80 ml oil, neutral
• 100 ml coconut milk
• 70 ml orange juice
• 2 cl rum
• 125 g powdered sugar
• 1 tbsp pineapple juice
• 1 tbsp rum
• 4 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200°C. Grease muffin cups or line with paper baking cups. Drain the pineapple and slice very finely (reserving the juice). Sift flour and baking powder into a bowl, mix with salt and desiccated coconut. Whisk the egg with sugar, oil, coconut milk, orange juice, rum, and 40ml of the reserved pineapple juice. Add the flour mixture and mix briefly, then fold in the pineapple pieces. Pour the batter into the muffin cups and bake for 20 to 25 minutes. Let cool briefly and then remove from the pan. Whisk the icing sugar with the pineapple juice and rum until smooth and spread on the muffins. Sprinkle with desiccated coconut.