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Pineapple & Coconut Muffins
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 50 min
- Yield
- 12.00 muffins
Categories
- Muffins
Cuisine
- Australian
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Contains dairy and eggs
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pineapple & Coconut Muffins brings together cooking spray, 2 1/4 cups self-rising flour, 1/3 cup brown sugar, firmly packed in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- cooking spray
- 2 1/4 cups self-rising flour
- 1/3 cup brown sugar, firmly packed
- 3/4 cup milk
- 225 g crushed pineapple, well drained (reserve juice)
- 1 egg, lightly beaten
- 90 g butter, melted
- 1/3 cup shredded coconut, toasted
- 125 g cream cheese, at room temperature
- 1/2 cup icing sugar
- 2 -3 drops coconut essence
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Instructions
Preheat oven to 180°C Spray a 12 hole muffin tray with cooking oil.
Sift flour into large bowl; add sugar and stir to combine. Make well in centre. Combine milk, reserved juice, egg and butter in a jug; pour into well. Add pineapple. Using a large metal spoon, stir until just combined.
Spoon mixture into prepared holes. Bake for 20-25 minutes or until skewer inserted comes out clean. Let cool for 5 minutes. Lift muffins to a wire rack.
When cool, spread muffins with icing; sprinkle with coconut.
ICING:.
Using an electric mixer, beat cream cheese and sugar in a medium bowl until light and fluffy. Stir in essence.
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