- 0:20 Prep
- 0:15 Cook
- Makes 24
- Capable cooks
A taste of the tropics makes these muffins just a little bit different.
Ingredients
- 225g can pineapple pieces in juice
- 2 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 3/4 cup milk
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons desiccated coconut
- 2 tablespoons milk, extra
- 2 passionfruit, halved
Method
- Step 1Preheat oven to 190°C/170°C fanforce. Line 2 x 12 hole, 2 tablespoon-capacity flat-based patty pans with paper cases. Drain pineapple, reserving 1 tablespoon juice. Drain pineapple on paper towel to remove any excess liquid.
- Step 2Combine the flour, caster sugar, brown sugar, ginger and coconut in a bowl. Make a well in centre.
- Step 3Add milk, egg, oil, half the passionfruit, reserved pineapple and extra milk. Mix until just combined. Spoon mixture evenly between paper cases. Combine reserved pineapple juice with remaining passionfruit. Spoon over batter in cases.
- Step 4Bake for 15 to 17 minutes or until golden and just firm to touch. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Serve.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
550 kj
Energy
5.9g
Fat Total
1.2g
Saturated Fat
0.9g
Fibre
2.2g
Protein
9mg
Cholesterol
110mg
Sodium
17.2g
Carbs (total)
All nutrition values are per serve
Notes
Muffins are best cooked on day of serving.
Avoid overmixing the muffin batter or it will result in a tough texture.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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