Pinapple Muffins
for 12 muffins
1 tin of pineapples (150g)
3 tablespoon of rum (add rum to taste)
250 g of flour (type 405)
50 g of coconut flakes
2 ½ teaspoons of baking powder
1 ½ teaspoons of baking soda
1 egg
125 g of sugar
80 ml vegetable oil
200 g of plain yoghurt
grease for the baking form
preparation time: 15 minutes
baking time: 25 minutes
approx. 250kcal/muffin
preparation:
Preheat oven to 180°C (fan oven: 160°C). Grease muffins form and put it into the freezer.
Let the pineapples drain – keep the juice separately. Cut the pineapples into small pieces and sprinkle them with rum and 50ml of the pineapple juice.
Mix flour, coconut flakes, baking powder and baking soda.
Wisk the egg. Stir in sugar, oil, yoghurt and pineapples. Add the flour mixture and stir until the dry ingredients are moist.
Fill the pastry in the muffin form. Bake for 20 to 25 minutes (on middle track). Let them cool for 5 minutes in the form, take the muffins out and let cool again.
hint for decoration:
Stir 150g of powdered sugar with 2-3 table spoons of pineapple juice until smooth. Dip the muffins into the mixture, let them drip and sprinkle them with 4 table spoons of coconut flakes.