Pineapple & Coconut Muffins

READY IN: 35mins
Recipe by Angel-mae cleopatr

again haven't tried but dont want to lose

Top Review by joanna_giselle

I liked the fact that this was a simple recipe to make. I left out the mixed spice and adjusted the milk and pineapple ratios a little and it worked very well. I also topped them with a chocolate glaze and yellow sprinkles and the kids loved them.

Ingredients Nutrition


  1. Grease 2 X6 muffin tins with butter. Preheat oven to 180 degrees Celsius.
  2. Sift flour & spice together into suitable bowl and add the coconut & sugar – mix together well ensuring the lumps are out of the coconut & sugar.
  3. In another smaller bowl, mix the egg, milk & oil.
  4. Pour into the flour mixture – add the pineapple and mix well but lightly. Do not overwork the muffin mixture & a few lumps in the mixture doesn’t matter.
  5. Spoon mixture into prepared tins –about ¾ full in each hole. Bake for 15 – 20 minutes and then remove – cook the other tins while letting the first lot cool on a cooling rack. The cooked ones can be turned out onto a rack when cool enough to handle.
  6. Repeat with the other tin when the muffins are cooked.

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