It’s now Autumn here in New Zealand and it is starting to get a bit cooler in temperature. But, these Pineapple and Coconut Muffins are the perfect way to add a bit of sunshine back into your life and beat of the Winter blues. The recipe is made using tinned pineapple, so you can make these all year round and I think they would make a great lunchbox treat. The pineapple, coconut and yoghurt all work together to give these muffins a light, fresh taste. The crunchy coconut topping is pretty delish too!
1 ⅔ cups flour
2 teaspoons baking powder
50g desiccated coconut
1 egg, beaten
¾ cup brown sugar
100ml canola or sunflower oil
250g plain, unsweetened yoghurt
1 tablespoon milk
250g crushed pineapple, drained
½ cup brown sugar
½ cup shredded coconut
Preheat the oven to 180°C. Line a 12 hole muffin tin with muffin papers, or grease well.
In a medium bowl mix the flour, baking powder and coconut together.
In a large bowl mix together the egg, sugar, oil, yoghurt and milk. Add in the pineapple and stir through. Add the dry ingredients to the wet ingredients and mix until combined.
Divide the mixture between the prepared muffin cases. Sprinkle brown sugar, followed by the shredded coconut over the top of each muffin. Bake for 20 - 25 minutes, or until golden and a skewer inserted into the middle of a muffin can be removed cleanly.