Total Time
Prep 15 mins
Cook 20 mins

again haven't tried but dont want to lose

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.
Most Helpful

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.

Perfectionist cook September 25, 2011

I used whole grain oat flour and 1 Tbsp of baking powder, 2/3 cup coconut, and 1/4 cup oil. Turned out really yummy. I usually like to eat fresh pineapple as is, but I had let one get way too ripe before cutting it. I was a little worried about eating it, but I hate to let food go to waste. This recipe was perfect for my situation. Thanks for posting this. :)

RunnerGirl87 March 30, 2009