100 grams sugar
100 grams softened butter
60 ml rum
60 ml oil
100 ml coconut milk
150 grams plain flour
50 grams desiccated coconut
2 teaspoons baking powder
1 medium egg
150 grams dried pineapple
Preparation
Sift the flour with the baking powder, add the desiccated coconut, whisk well and set aside. Mix together the oil, rum and coconut milk, then set it aside also. In a large bowl, cream together the softened butter with the sugar, on high, until light and fluffy, then blend in the egg. Add half of the dry ingredients to the butter and sugar batter, as well as half of the wet ingredients and blend well. Repeat this one more time, add diced pineapple and blend well with a whisk or a spatula. Divide the batter immediately between 15 muffin cups lined with muffin liners and bake in a preheated oven, at 180˚C (350˚F) for 15-18 minutes. Yields 15 muffins. © Tina Vesić
