Ingredients
Scale
- 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, fan forced
- Lightly grease 12-hole muffin tray or line with paper patty cases
- In a large bowl, whisk oil, eggs, sour cream and vanilla
- Add flour, baking powder, sugar and coconut, mix to combine
- Gently fold through pineapple
- Spoon mixture evenly into muffin cases
- Optional – sprinkle with coconut flakes
- Bake muffins in oven for 18-20 minutes or until golden and cooked through
- Rest in tray for 5 minutes before transferring to a wire rack to completely cool
- Prep Time: 5 mins
- Cook Time: 20 mins
