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
Almonds to decorate 

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 Chelsea Soft Brown 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.  Sprinkle with almonds before baking.
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.