John Myers
Pineapple Muffins …
The perfect pineapple muffins … recipe with a picture and simple step-by-step instructions.
- Butter for the muffin pan
- Desiccated coconut for sprinkling
- 1 kl. Can Pineapple weighing in at 200 g each
- 220 g Flour
- 0,5 packet Baking powder
- 1 teaspoon Baking soda
- 1 pinch Salt
- 30 g Desiccated coconut
- 1 Egg
- 70 g Cane sugar
- 60 ml Sunflower oil
- 200 g Natural yoghurt
- Preheat the oven to 200 degrees. Brush the muffin hollows with soft butter and sprinkle with desiccated coconut, then place the tray in the refrigerator.
- Place the pineapple in a colander to drain, then cut into small pieces. Sieve the flour with baking powder and baking soda, then mix with the desiccated coconut and salt and fold in the pineapple pieces.
- Beat the egg until frothy and stir with the sugar, oil and yoghurt until smooth. Fold in the flour mixture and, if necessary, stir in 1 to 2 spoons of pineapple juice.
- Pour the batter into the muffin troughs – about 2/3 of the filling height. Bake in the preheated oven for 20 minutes. Let cool in the tin for 10 minutes before placing them on a wire rack to cool down. Sprinkle with powdered sugar and enjoy with a good coffee.
- Note 5: You can also bake the dough in paper cuffs, I have tested both greased hollows and paper cuffs. Paper cases are not my thing, because the fine cakes are “torn up” when the paper is removed and are simply no longer appetizing to look at.
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