Coconut and Pineapple are one of those classic combinations, whether they appear in the form of a Pina Colada or this muffin from the "Muffin Bible".
Coconut Pineapple Muffins
2 cups flour, sifted with 1 tablespoon baking powder
½ cup desiccated coconut
½ cup caster sugar
¼ cup melted butter
1/3 cup milk (or use the drained juice from the crushed pineapple)
1 teaspoon vanilla extract
1x225 gram can crushed pineapple,drained
½ cup slivered almonds
In a large bowl add the flour, coconut and sugar. Stir to mix.
In a small bowl, place the egg, butter milk (or pineapple juice) and vanilla - whisk lightly to incorporate, then stir in the drained crushed pineapple.
Stir this into the dry ingredients until only just combined.
Spoon the batter into prepared muffin pans and sprinkle over with slivered almonds.
Cook in a preheated 180°C oven for 20 minutes or until golden brown and cooked through.
Depending on the size of the muffin tins used this should make between 8-12.
Tagged with Muffin