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Pineapple-Coconut Muffins

updated

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Ingredients for 1 servings:

  • 230 g flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 packet of vanilla sugar
  • 100 ml buttermilk
  • 150 g quark
  • 90 g sugar
  • 70 g butter, soft to liquid
  • 50 g chocolate, white
  • 100 g pineapple
  • 100 g desiccated coconut
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the pineapple into small pieces and set aside. Combine the flour, baking soda, baking powder, vanilla sugar, salt, chocolate, and coconut flakes. In another bowl, beat the eggs until frothy, add the sugar, and continue beating. Then stir in the buttermilk, quark, and butter. Finally, quickly stir in the flour mixture and the pineapple pieces and divide them among the molds. Bake in a preheated oven at 180°C (convection oven) for approximately 25 to 35 minutes.

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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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