Pineapple-Coconut Muffins

Recipe:

Ingredient Notes:

• Sugar. It is better for the batter to use ordinary white sugar with fine crystals, which dissolve better and faster.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Strong bread flour is not suitable for this recipe.
• Eggs. The recipe calls for medium size eggs. Such an egg weighs about 50-55 g. Use room temperature eggs for this recipe. If you don’t have time to warm the eggs on the counter, put them in a bowl of hot tap water for 15 minutes.
• Oil. This recipe calls for vegetable oil. Any refined oil will do – sunflower, olive, canola, corn, etc. If you want to make these muffins with butter, add 125 g (82%) of butter and reduce 25 g of yogurt or sour cream.
• Sour cream or yogurt. These two ingredients are interchangeable. Another substitute is buttermilk. The fat content of sour cream is 15-20%.
• Pineapple. You can use canned pineapple, or you can buy it in slices or chunks, but you will need to finely chop it. You can also use dried pineapple.
• Coconut flakes. It doesn’t matter if they’re unsweetened or sweetened. Coconut flour as a substitute in this case is not very good – it will give a different texture to the crumb.

Let’s start cooking.

Combine eggs, oil, sour cream, regular and vanilla sugar in a bowl. Whisk until smooth.

Add coconut flakes.

Gradually add flour sifted with salt, baking powder and baking soda to make a thick batter. The consistency should be about pancake batter.

Add canned pineapple cut into small pieces.

Stir to combine. Pour into paper-lined muffin tins and bake in a preheated oven at 180 °C (355 °F). Bake for about 25 minutes.

Remove, cool and serve.

Enjoy!

This Pineapple-Coconut Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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