The other day, I wanted to make a cake using a can of Crushed Pineapple and I googled for recipes. Some American recipes came up, and again I was shocked at the amount of Sugar they required. Some recipes required 2 cups Sugar on top of 1 can Crushed Pineapple which is sweet. I added just 1/2 cup Sugar to the batter and made Muffins instead of one large cake. Muffins were absolutely sweet enough for me. I added Shredded Coconut as I believe it adds a nice flavour and texture.
Makes
12 Muffins
Ingredients
2 large Eggs
1/2 cup Caster Sugar *OR 3/4 cup for sweeter Muffins
1/4 teaspoon Salt
1/4 cup Sunflower Oil *OR Oil of your choice
1 can (440g) Crushed Pineapple in Juice *NOT in Syrup
1/2 cup Shredded Coconut OR Desiccated Coconut *You can add extra 1-2 tablespoons
1 & 3/4 cups Self-Raising Flour *You can add extra 1-2 tablespoons
Method
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
Place Eggs, Sugar and Salt in a mixing bowl, and whisk well. Add Sunflower Oil (OR Oil of your choice) and whisk until creamy.
Empty the can of Crushed Pineapple into the bowl, add Shredded Coconut (OR Desiccated Coconut) and sifted Self-Raising Flour, and mix to combine. *Note: You can add extra Coconut and Flour if required. It depends on the amount of Pineapple Juice. I didn’t add extra today.
Spoon the mixture into the cases and bake for 25 minutes or until cooked through. Transfer to a wire rack and cool.
Source – Read entire story here
