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Ingredients
- 2 c. self-raising flour
- 1 tsp mixed spice
- 1/3 c. desiccated coconut
- 1/2 c. brown sugar
- 1 x egg, lightly beaten
- 1 c. buttermilk
- 1/3 c. canola oil
- 1 c. diced pineapple
Directions
- 1. Pre-heat oven to 180deg.C. Grease a 12-c. muffin tin with butter or possibly spray oil.
- 2. Sift flour and spice together and add in coconut and brown sugar. Mix together, ensuring there are no lumps of brown sugar.
- 3. In another bowl, mix together the egg, buttermilk, canola oil and pineapple. Pour egg mix into the flour and mix as lightly and as quickly as possible. The mix must not be overworked to ensure the muffins are light in texture. There should still be a few lumps in the mix.
- 4. Spoon mix proportionately into the prepared tin, filling each c. to about 3/4 full. Bake in oven for 15-20 min, or possibly till light golden brown and cooked through. Remove from oven and turn out onto a wire rack to cold.
- Makes 12 muffins.
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