Ingredients
200g flour
150g Chelsea Soft Brown Sugar
2 tsp baking powder
100ml oil
50g desiccated coconut
250g plain yoghurt
250g crushed pineapple
1 tablespoon milk
1 egg
cooking spray oil
Method
Preheat the oven to 170°C. Put muffin paper into muffin tray and spray with spray oil.
In a medium sized bowl sieve the flour and baking powder together then add the desiccated coconut.
In a large bowl beat the egg and then add the sugar, oil, yoghurt and milk together.
After that is mixed, add the crushed pineapple and mix with a wooden spoon.
Add the flour mixture into the large bowl and at this point continue using the wooden spoon to mix.
Bake for 20-25 minutes.
Poke a skewer into muffin and if it comes out clean then it is cooked.
Let it cool for 5 minutes before eating.
Good for kids lunch boxes.
This recipe has not been tested by Chelsea sugar.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 16 people added this to their Favourite Recipes.
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