Pina colada muffin
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: Makes 12 standard
A tasty, tropical muffin.
Ingredients
500ml (280 g) Snowflake cake flour
15ml baking powder
2ml salt
125ml (100 g) castor sugar
125ml (40 g) desiccated coconut
125ml coconut milk
100ml cooking oil
5ml rum or vanilla essence
440g can crushed pineapple, drained
25g flaked almonds (optional)
1 extra-large egg
Method
- Sift flour, baking powder and salt together. Add sugar and coconut.
- Whisk egg coconut milk, oil and essence together. Add to dry ingredients, alternately with crushed pineapple, and mix lightly until just combined. Do not over-mix; mixture should still be lumpy.
- Spoon mixture into greased muffin pans, filling each two-thirds full. Sprinkle almonds over. Bake in a preheated oven at 180 °C for about 20 minutes, or until golden brown. Turn out onto wire rack to cool. Serve warm with butter.
