- 2 cups all purpose flour ($0.30)
- ½ cup sugar ($0.16)
- ¼ cup shredded coconut ($0.31)
- 1 ¾ teaspoons baking powder ($0.10)
- ¼ teaspoon salt ($0.20)
- 1 cup crushed pineapple ($0.30)
- ⅔ cup (160ml) milk ($0.30)
- ⅓ cup (80ml) pineapple juice reserved from the crushed pineapple - ($0.00)
- ¼ cup (60ml) butter melted, cooled - ($0.40)
- 1 egg ($0.20)
- 1 tsp vanilla extract ($0.30)
Preheat the oven to 350F / 180C / gas mark 4 and line a muffin pan with 12 paper liners.
In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, and salt.
Then mix in pineapple, milk, pineapple juice, melted butter, egg and vanilla and stir until the ingredients are just combined.
Divide the mixture equally between the 12 muffin cups and bake in the preheated oven for 18-22 minutes until an inserted skewer comes out clean.
- For light muffins, don’t overmix the batter.
- Use cupcake liners for easy cleanup.
- For ease and consistency, use a cookie or ice cream scoop when filling the muffin tin.
- Muffins can be stored in a ziplock bag or an airtight container. They will last about 4 days at room temperature or an entire week in the fridge.
- Make Extra – It’s easy to make extras and store them for later.
- Use Leftover Fresh Pineapple – These muffins are perfect for using up leftover fresh pineapple. Just toss some chunks in a blender and pulse until it reaches the consistency of crushed pineapple.
- Freeze Pineapple – Freeze leftover pineapple from other recipes until you have enough to make a batch or two of pineapple muffins.
- Watch for Sales – Canned pineapple and coconut often go on sale around the holidays. Stock up and store until needed. Canned pineapple keeps for a long time in the pantry, and shredded coconut will keep in the freezer for 6 months or longer.
Calories: 181kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 161mg | Potassium: 86mg | Fiber: 1g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg