Coconut Pineapple Muffin

Makes: 12 pcs      Ready in: 45 minutes

250g White Stoneground Flour
2 tsp Raising Powder (aluminium free)
1 1/2 tsp Sea Salt
200g  Golden Sugar
80g  Desiccated Coconut
170g  Pineapple Chunks, for blending
1 Organic egg, large
240g Plain or fruity yoghurt
1tsp  Organic Vanilla Extract
50ml  Sunflower Oil
6 pcs Pineapple Chunks, cut in half for topping
        Icing Sugar, for dusting

1. Preheat oven to 200°C and grease muffin tin.
2. In a large bowl, mix together the flour, raising powder, salt, sugar and coconut.
3. Finely chop pineapple chunks in processor. Add the egg, yoghurt, vanilla and oil and blend.
4. Add mixture to dry ingredients in large bowl and stir until just moistened.
5. Spoon batter into the muffin tin and put a piece of pineapple on top of each muffin.
6. Bake for 15-20 minutes, or until golden and springy to the touch.
7. Cool for 10 minutes before removing from muffin tin. Dust with icing sugar.




This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009