Coconut and pineapple muffins

Name: Coconut and pineapple muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 50 g Coconut flake; 100 g candied pineapple; 150 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 200 g Flour; 1 package Baking Powder; 100 ml Coconut milk; 12-24 Paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

50 g Coconut flake
100 g candied pineapple
150 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
4 Eggs (size M)
200 g Flour
1 package Baking Powder
100 ml Coconut milk
12-24 Paper baking cups

Directions

1
Roast the grated coconut in a pan without fat, remove. Finely dice the pineapple. Cream fat, sugar, vanilla sugar and 1 pinch of salt. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with the coconut milk. Stir in grated coconut and pineapple.
2
Line the hollows of a muffin tin (12 hollows) with paper baking cups. Fill the dough evenly into the muffins. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Take out, let rest in the form for about 10 minutes. Remove the baking tin and let it cool down on a cake rack. Dust with icing sugar and place in another paper baking tin if necessary
3
Waiting time 1 hour