Piña Colada Muffins
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Scrumptious pineapple and coconut muffin that’s moist and sweet! A tempting treat anytime.
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Granulated sugar
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1/2 cup
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125 mL
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Cooking oil
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1/4 cup
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60 mL
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Large egg
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1
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1
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Coconut flavouring
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1 tsp.
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5 mL
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Reserved pineapple juice plus milk, to equal
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3/4 cup
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175 mL
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Can of crushed pineapple, drained and juice reserved
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8 oz.
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227
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All-purpose flour
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2 cups
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500 mL
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Medium unsweetened coconut
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1/2 cup
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125 mL
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Baking powder
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1 tbsp.
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15 mL
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Baking soda
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1/2 tsp.
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2 mL
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Salt
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1/2 tsp.
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2 mL
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Beat sugar, cooking oil and egg in large bowl for about 2 minutes until well combined.
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Add coconut flavouring to pineapple juice mixture. Stir. Add to sugar mixture. Stir well.
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Add pineapple. Stir.
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Combine remaining 5 ingredients in medium bowl. Add to pineapple mixture. Stir until just moistened. Grease 12 muffin cups with cooking spray. Fill cups 3/4 full. Bake in 400°F (205ºC) oven for about 15 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
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1 muffin:
208 Calories; 8.2 g Total Fat (3.2 g Mono, 1.6 g Poly, 2.9 g Sat); 19 mg Cholesterol; 31 g Carbohydrate; 1 g Fibre; 4 g Protein; 260 mg Sodium
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Reprinted from Baking—Simple to Sensational © Company's Coming Publishing Limited
www.companyscoming.com
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