in Recipes

Pineapple-Coconut-Muffins

updated

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Ingredients for 1 servings:

  • 350 g pineapple (can)
  • 180 g butter, soft
  • 2 eggs
  • 180 g sugar
  • 240 ml milk
  • 420 g flour
  • 3 tbsp, leveled baking powder
  • 150 g desiccated coconut
  • 1 pinch of salt
  • Grease for the molds
  • Breadcrumbs for the molds

Instructions

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

enough for about 20 pieces

Cut the pineapple into chunks and drain well in a sieve. Cream the butter until fluffy. Gradually stir in the eggs, sugar, and milk. Sift the flour and baking powder, mix with the coconut flakes and salt, and fold in. Carefully fold in the pineapple pieces. Divide the batter evenly among the greased and breadcrumb-coated muffin tins. Bake in an oven preheated to 180°C for about 20-25 minutes. Let the muffins stand in the tin for about 15 minutes. Remove and let cool.

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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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