Pineapple & Coconut Muffins – a delicious recipe with flour, mixed spice, coconut, sugar, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 3/4 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.
588
kcal
Calories
24
g
Fat
82
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups self-rising flour, 1 teaspoon mixed spice, 1/3 cup desiccated coconut, 1/2 cup rapadura or 1/2 cup raw sugar, and more.
Yes, Pineapple & Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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