Pineapple Coconut Muffins

For the pineapple coconut muffins, mix egg, sugar, oil, yogurt and rum until well blended. Add pineapple chunks and mix in.

Finally, fold in sifted flour and baking powder as well as the coconut flakes. Pour the batter into a muffin tray lined with paper cups.

Bake on the middle shelf at 170 °C for 20 – 25 minutes until golden brown. Let the muffins rest in the baking tray for 5 minutes, then remove from the muffins and let the pineapple coconut muffins cool.

Preparation Tip:

These pineapple coconut muffins stay moist for a very long time.

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