Pineapple and coconut muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Lightly roast the grated coconut in a pan without fat, remove. Remove pineapple rings from the juice and cut into small cubes. Put fat, salt, vanilla sugar and sugar into a mixing bowl and whisk until creamy. Stir in the eggs one after the other. Mix flour, 40 g grated coconut and baking powder. Alternately stir in flour with 4 tablespoons of pineapple juice (can). Fold in pineapple pieces. Grease muffin tray with 12 wells well and sprinkle with flour. Spread the dough evenly with a tablespoon into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the tray from the oven and let the muffins cool down for about 10 minutes. Carefully remove the muffins from the trays and let them cool down on a kitchen grid. Sieve the icing sugar into a bowl and stir with lemon juice until smooth. Pour the icing into a freezer bag and cut off a small corner. Straighten the muffins a little if necessary. Decorate the edge of the muffins with icing and put a blob of icing in the middle. Sprinkle the edge of the icing with sugar pearls and grated coconut and place the wafers in the middle. Let the muffins dry for about 1 hour

2. 2

   waiting time approx. 1 1/2 hours

3. 3

   Internet address:

4. 4

   www.zuckerzauber.de

5. 5

   20 pieces à 5 cm Ø; 27 Euro

Nutrition Facts

KCAL
360 kcal

CARBS
51 g

FATS
15 g

PROTEINS
5 g