Pineapple And Coconut Muffins
These Pineapple and Coconut Muffins are a delightful treat from Fijian cuisine, combining the tropical flavors of pineapple and coconut in a moist and delicious muffin.
Ingredients
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup diced pineapple
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, shredded coconut, sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the diced pineapple.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per muffin
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 10g
Supplies
Muffin tin Paper liners
Tools
Bowl Whisk Spoon Wire rack
Serving suggestions
Serve the Pineapple and Coconut Muffins with a dollop of whipped cream and a sprinkle of toasted coconut for an extra special treat.
Tips & tricks
For added texture and flavor, try adding chopped macadamia nuts to the muffin batter.
Cost
$10