Pineapple and coconut muffins

Yield: 1 servings

Measure Ingredient
2 cups Self-raising flour
1 teaspoon Mixed spice
⅓ cup Desiccated coconut
½ cup Brown sugar
1 \N Egg; lightly beaten
1 cup Buttermilk
⅓ cup Canola oil
1 cup Diced pineapple

1. Pre-heat oven to 180deg.C. Grease a 12-cup muffin tin with butter or spray oil.

2. Sift flour and spice together and add coconut and brown sugar. Mix together, ensuring there are no lumps of brown sugar.

3. In another bowl, mix together the egg, buttermilk, canola oil and pineapple. Pour egg mixture into the flour and mix as lightly and as quickly as possible. The mixture must not be overworked to ensure the muffins are light in texture. There should still be a few lumps in the mixture.

4. Spoon mixture evenly into the prepared tin, filling each cup to about ¾ full. Bake in oven for 15-20 minutes, or until light golden and cooked through. Remove from oven and turn out onto a wire rack to cool.

Makes 12 muffins.

Converted by MC_Buster.

Per serving: 1155 Calories (kcal); 80g Total Fat; (60% calories from fat); 14g Protein; 102g Carbohydrate; 196mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fruit; 15 Fat; 4½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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