Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup coconut milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
3. In a separate mixing bowl, whisk together the crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories per serving: 212
Fat: 9g
Carbohydrates: 29g
Protein: 3g
Sodium: 200mg
Sugar: 12g
Fiber: 1g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Coconut milk can be substituted with almond milk or regular milk.
- Crushed pineapple can be substituted with diced fresh pineapple.
Variations:
- Add 1/2 cup chopped macadamia nuts for a tropical twist.
- Substitute the shredded coconut with chopped dried apricots or cranberries.
- Add 1/2 teaspoon ground cinnamon for a warm spice flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter with fresh pineapple slices and shredded coconut.
Garnishes:
Sprinkle the muffins with additional shredded coconut or chopped macadamia nuts.
Pairings:
Serve the muffins with a cup of hot coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon of extra coconut milk to the batter.
- If the muffins are too wet, try reducing the amount of crushed pineapple in the recipe.
Food safety advice:
- Make sure to properly store and refrigerate any leftover muffins.
- Wash your hands and all cooking utensils thoroughly before starting the recipe.
Food history:
Pineapple coconut muffins are a popular tropical-inspired breakfast or snack item. Pineapple is a fruit native to South America, while coconut is a staple ingredient in many tropical cuisines.
Flavor profiles:
The muffins have a sweet and tropical flavor, with hints of coconut and pineapple.
Serving suggestions:
Serve the muffins warm or at room temperature for breakfast, brunch, or as a snack.
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