Pina Colada – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pineapple, canned
- 180 g flour
- 2 teaspoons baking soda
- 1 pinch (s) salt
- 80 g desiccated coconut
- 1 egg (s)
- 120 g cane suar
- 80 ml oil, neutral
- 100 ml coconut milk
- 70 ml orange juice
- 2 cl rum
- 125 g powdered suar
- 1 tablespoon pineapple juice
- 1 tablespoon rum
- 4 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Grease the muffin cups or put paper cups in them. Drain the pineapple and cut very finely (collecting the juice).
- Sieve the flour and baking powder into a bowl, mix with salt and desiccated coconut.
- Whisk the egg with sugar, oil, coconut milk, orange juice, rum and 40ml of the pineapple juice. Add flour mixture and stir briefly, finally fold in the pineapple pieces.
- Pour the batter into the muffin cups and bake for 20 to 25 minutes. Let cool down briefly and remove from the mold.
- Mix the powdered sugar with the pineapple juice and rum until smooth and spread on the muffins. Sprinkle with desiccated coconut.
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