Pineapple and Coconut Muffins

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Pineapple and Coconut Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
601
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie601 kcal(29 %)
Protein6.2 g(6 %)
Fat8.94 g(8 %)
Carbohydrates135.09 g(90 %)
Sugar added6.59 g(26 %)
Roughage12.85 g(43 %)
Vitamin A127.76 mg(15,970 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.76 mg(76 %)
Vitamin B₂0.35 mg(32 %)
Niacin5.92 mg(49 %)
Vitamin B₆1.02 mg(73 %)
Folate175.51 μg(59 %)
Pantothenic acid2.03 mg(34 %)
Biotin2.95 μg(7 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C432.81 mg(456 %)
Potassium1,020.42 mg(26 %)
Calcium149.85 mg(15 %)
Magnesium112.97 mg(38 %)
Iron3.05 mg(20 %)
Iodine4.51 μg(2 %)
Zinc1.21 mg(15 %)
Saturated fatty acids5.29 g
Cholesterol26.43 mg

Ingredients

for
24
For the muffins
cup white Rum
¾ cup superfine caster sugar
4 canned Pineapple (drained and finely chopped)
cup unsalted butter
1 cup all-purpose flour
1 ½ teaspoons Baking powder
1 tablespoon Shredded coconut
1 large egg
½ cup Coconut milk
To decorate
1.333 cups cream (38% fat)
1 tablespoon powdered sugar
24 pieces canned Pineapple
24 Maraschino cherry
How healthy are the main ingredients?
Coconut milkegg

Preparation steps

1.
For the muffins: heat the white rum and 30g|1/7 cup sugar in a small pan and bring to a boil. Simmer until the liquid has reduced by half, then set aside to cool. Add the chopped pineapple and leave to soak for 30 minutes.
2.
Heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in 2 x 12 hole mini muffin tins.
3.
Place the butter, flour, remaining sugar, baking powder and coconut into a mixing bowl and whisk slowly until the mixture resembles breadcrumbs.
4.
Mix together the egg and coconut milk, then gradually add to the flour mixture, mixing thoroughly.
5.
Drain the pineapple from the rum and sugar mixture, saving the liquid. Place a few pieces of pineapple into the base of each paper case then spoon the mixture on top.
6.
Bake for 15-20 minutes, until golden brown. When the cakes are still warm, spoon over about 1 teaspoon of the reserved rum liquid.
7.
To decorate: whisk the cream and icing sugar until thick.
8.
Spoon into a piping bag and pipe a whirl on each cake. Decorate with pineapple pieces and maraschino cherries.