Name: Pineapple – Coconut Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 1/2 cup butter; 1 1/4 cups sugar; 2 eggs; 1/2 teaspoon vanilla; 1/2 teaspoon salt; 2 1/2 teaspoons baking powder; 1/2 cup shredded unsweetened coconut; 2 cups flour; 1 (20 ounce) can pineapple

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Pineapple – Coconut Muffins

At a Glance

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 24 muffins, 24 serving(s)

Dietary

Vegetarian

Allergens

Milk
Eggs
Wheat

Calories 161.6 per serving 3878.4 for selected servings

Fat 7.4g per serving 177.6g for selected servings

Sugar 13.1g per serving 314.4g for selected servings

Protein 2.1g per serving 50.4g for selected servings

Carbohydrates 22.7g per serving 544.8g for selected servings

This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me 🙂

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Equipment

Oven, 2 muffin pans, paper liners, mixing bowls, mixer

Ingredients

1/2 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shredded unsweetened coconut
2 cups flour
1 (20 ounce) can pineapple

Instructions

Preheat oven to 350F, line 2 muffin pans with paper cups.
In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
Combine salt, baking powder, coconut, and flour.
Drain and chop pineapple, reserving juice (about 7 ounces).
Add the flour mixture to the butter mixture alternately with the reserved juice.
Fold in pineapple, and fill muffin cups 2/3 full.
Bake for 20-25 minutes.
Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

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Pineapple – Coconut Muffins

At a Glance

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