Coconut Pineapple Muffins

    Coconut Pineapple Muffins


    60 people made this

    Inspired by the classic pina colada cocktail, these muffins combine rum essence, pineapple and coconut for a tropical treat.

    Serves: 12 

    • 1/2 cup (110g) white sugar
    • 65g margarine
    • 1 egg
    • 1 cup sour cream
    • 1 teaspoon rum flavoured essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 (450g) tin crushed pineapple, drained
    • 1/2 cup shredded coconut

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C. Lightly grease a muffin pan, or use patty cups.
    2. In a large bowl, combine sugar, margarine, egg, sour cream and rum essence. Beat together until smooth. In a medium bowl, mix together flour, baking powder, bicarb soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
    3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

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