in Recipes

Pineapple coconut milk muffins

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 120 g sugar
  • 150 ml coconut milk
  • 180 g flour
  • 2 tsp baking powder
  • 200 g pineapple, pieces, from the can
  • 2 tbsp almonds, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Preheat oven to 180°C. Cut the pineapple into very small pieces. Whisk the eggs, sugar, and coconut milk in a bowl until creamy. Combine the flour and baking powder, add a tablespoon at a time, and mix well. Finally, fold in the pineapple pieces with a tablespoon. Pour the batter into the baking molds, sprinkle with the chopped almonds, and bake for about 25 minutes. This makes enough for a 14-hole silicone baking mold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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