Pineapple & Coconut Muffins

again haven't tried but dont want to lose

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2  cups self-rising flour
• 1  teaspoon mixed spice
• 1⁄3 cup  desiccated coconut
• 1⁄2 cup  rapadura or 1⁄2 cup raw sugar
• 1  medium egg, lightly beaten
• 1  cup milk
• 1⁄3 cup  oil
• 1  cup  diced fresh pineapple

Directions

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.