Pineapple and Coconut Muffins
Serves: 12
|
Prep Time |
Cook Time |
Total Time |
|
5 mins |
20 mins |
25 mins |
Ingredients
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups plain flour, sifted
- 2 tsp baking powder, sifted
- 3/4 cups caster sugar
- 3/4 cups desiccated coconut
- 1 1/2 cups crushed pineapple, drained
- coconut flakes, for sprinkling, optional
Instructions
- Preheat oven to 180C
- Prepare 12 hole muffin tin, line with muffin cases
- Whisk in bowl oil, eggs, sour cream and vanilla
- Add flour, baking powder, sugar and coconut, stir to combine
- Gently fold through pineapple
- Divide mixture between 12 muffin holes
- Sprinkle with coconut flakes
- Bake for 20 minutes or until golden
By Kat – The Organised Housewife
This was inspired by a recipe from Donna Hay
15 comments
These look delicious – might make them this week. I bought a jar of coconut oil after reading of it’s health benefits. Am thinking it would be fantastic in this recipe in place of the vegetable oil 🙂
Are these freezable?
Thanks for this recipe, I’ve tried it today but replaced the sour creme with quark. Delicious result, too!
http://foodloveandshelter.wordpress.com/2013/02/18/food-pineapple-and-coconut-muffins/
Up the top of the recipe under in the category (under the name) is says “Freezer Friendly” 🙂
This recipe really works. So easy and fast. My kids and husbund loved them. Thank you!
glad they loved them Jen, it’s a great combination!
Had difficulty finding crushed pineapple so blitzed regular pineapple pieces instead and it worked an absolute treat. Such beautiful texture was like a piña colada! Followed the recipe exactly and set timer for 20 mins. Perfect!
Great thinking! This is such a yummy recipe, glad you enjoyed it!
Can you use pineapple pieces???
Sure Amanda, i can’t see why not.
I made the pinapple and coconut muffins today. I didn’t have sour cream, so used regular cream instead. The kids like them, so I am happy. They have a nice tropical flavour. Just had one with tea. The recipe makes 12 generous sized muffins, but took a little longer than 20 minutes to cook. The kids and I each had one for afternoon tea and I put the rest in individual zip locks bags into the freezer. Keeping stuff like this in the freezer makes life easier in the mornings when I have to pack lunch bags.
They are so delicious, i agree with you Charmaine! Great idea on using regular cream!.:)
The pineapple coconut muffins were a huge success. Ours were gluten free and egg free (we used egg replacement) yum
Could I replace sour cream with Greek yoghurt.
I’m keen to know this to Maree.