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.

Pineapple And Coconut Muffins

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

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, shredded coconut, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the coconut milk, vegetable oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the diced pineapple.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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