Pineapple Coconut Muffins

Desiccated coconut is coconut meat which has been shredded and then dried to remove as much moisture as possible. If desiccated coconut is not available, regular dried coconut can be used as a replacement. Tropical pineapple and coconut are combined for a truly tropical indulgence.

220 g All-purpose flour 1 tbsp Baking powder ½ tsp Salt 100 g Sugar 1/2 cup Unsweetened desiccated coconut flakes 90 g Egg

50 g Corn oil 120 ml Milk 1 tsp Vanilla extract 400-500 g Canned pineapple, diced 1/2 tbsp Brown sugar 1 tbsp Unsweetened desiccated coconut flakes

1. Preheat oven to 200C/400F. Sift flour then add baking powder, salt, sugar, and coconut and mix through.
   
   
2. Beat eggs and vanilla extract well then add oil, milk and pineapple and stir well. Add dry mixture to wet ingredients and combine quickly. Take care not to over-mix.
3. Divide the batter into 12 greased or lined muffin cups, about 3/4 full. Sprinkle the top of the muffins with coconut flakes and brown sugar. Bake for about 25 minutes.