Coconut Pineapple Muffins (Coconut Pineapple Muffins)

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Coconut Pineapple Muffins (Coconut Pineapple Muffins)

Coconut Pineapple Muffins is a modern British recipe for a classic breakfast muffing made with coconut milk that contains desiccated coconut and pineapple in the batter and which is garnished with candied pineapple. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage Rolls.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

12 large

Rating:

Tags : Vegetarian Recipes Baking Recipes Cake Recipes British Recipes

Coconut Pineapple Muffins: A British recipe for a classic breakfast muffin containing coconut and pineapple in the batter that's served garnished with candied pineapple.

Ingredients:

50g desiccated coconut
150g butter or margarine, softened
100g caster sugar
1 tsp vanilla extract
pinch of salt
4 eggs
200g plain flour
1 tsp baking powder
100ml coconut milk
100g fresh pineapple, chopped
a little candied pineapple, chopped, to garnish

Method:

Gently toast the coconut in a dry, non-stick frying pan, stirring frequently, until golden. Turn onto a plate and set aside.

Cream together the butter, sugar, vanilla extract and salt in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift over the flour and baking powder then fold into the wet ingredients before adding the coconut milk. Finally stir in the toasted coconut and pineapple.

Line the wells of a 12-hole muffin tin with paper or silicone cases. Divide the batter evenly between then then sprinkle a few pieces of candied pineapple on top. Transfer to an oven pre-heated to 190°C (Gas Mark 5) and bake for 25 to 30 minutes, or until golden brown on top and springy to the touch.

Allow the muffins to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.