Pina Colada Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g flour
- 125 g desiccated coconut
- 4 teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- 125 g butter, (half fat possible)
- 125 g suar
- 2 egg (s)
- 125 ml coconut milk
- 4 tablespoon cachaça
- 1 tin pineapple, 350 g pieces
For the glaze:
- 75 g powdered suar
- some coconut milk or cachaca
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat and prepare the muffin tray.
- Drain the pineapple well, set aside 6 pieces.
- Mix the flour, desiccated coconut, baking powder and baking soda in a bowl.
- In a second bowl, stir together the butter and sugar until frothy, stir in the eggs one by one.
- Then add the coconut milk and the cachaca, add the flour mixture and pineapple pieces and stir everything in briefly. (Preferably only by hand)
- Pour the batter into the molds and bake for about 20-25 minutes.
- Then brush with the icing sugar.
- Halve the set aside pineapple pieces and place on top.
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