Wednesday, 16 October 2013

Recipe - Pineapple and Coconut Muffins

Here's the recipe for the muffins I mentioned in my last post.

Like these ones they are gluten free, dairy free, nut free and refined sugar free. They are also SO good you may want to double the batch!

Pineapple & Coconut Muffins

1 cup of shredded coconut
2 cups of gluten free flour (if your blend does not include Xanthan gum add 1 tsp)
1 tsp baking powder
1 tsp bicarb soda

1/2 cup coconut oil
1/2 cup coconut milk
1/4 cup maple syrup (or to taste)
440g tin of crushed pineapple in juice
1 tsp vanilla

1. Preheat your oven to 200'C.  Grease or line a 12 cup muffin pan. (I like silicon liners)

2. Spread the coconut on a baking tray lined with baking paper.  Pop in the oven until lightly toasted (about 5 minutes).

3. Mix together the dry ingredients in a bowl, making sure to break up any lumps in the bicarb.  (You could sift, but I'm way too lazy!)

4. Mix together the milk, oil, vanilla, pineapple and maple syrup, if using in a separate bowl or jug.

5. Add the wet ingredients with the toasted coconut to the dry ingredients and mix until just combined. Spoon into the prepared muffin pan.

6. Bake at 200'C for 20-25 minutes.

7. Enjoy! 

Also delicious with a fruity little drink with fancy umbrella...



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