Coconut Pineapple Muffins

Moist and hearty, full of sweet pineapple and coconut. A handful of your favorite nuts makes a crunchy addition.

¾

cup

butter

375

ml

1

cup

milk

250

ml

2

large

eggs, lightly beaten

¾

cup

sugar

5½

ounces

350

grams

3

cups

flour

5

ounces

425

grams

6

tsp

baking powder

¼

tsp

salt

1

cup

coconut

3

ounces

80

grams

1

can

crushed pineapple

13-14

fl ounces

380-400

ml

Preheat oven to 350°F [175°C], prepare pans by greasing or lining with paper cups.

Melt butter, blend in milk, eggs & pineapple.
Combine sugar, flour, baking powder, salt & coconut in a separate bowl.
Add to wet mix until just combined.
At this stage if mixture is too dry add another ¼ cup of milk.
Spoon into pans & sprinkle tops with sugar, bake for about 20 minutes or until golden brown.

This also make a lovely quick bread by baking in 2 loaf pans, 5” x 9”[13 cm x 23 cm]. Bake about 40-45 minutes or until golden brown.

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