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Categories:
muffins flour sugar baking powder salt pineapple fluid Yogurt egg coconut milk butter coconut milk pineapple juice
Viewed: 33 - Published at: 9 years agoIngredients
- FOR THE MUFFINS:
- 2 cups Flour
- 1 cup Sugar
- 2-1/4 teaspoons Baking Powder
- 1-1/2 teaspoon Salt
- 16 ounces, weight Crushed Pineapple, Drained But Save Juice For Topping
- 6 ounces, fluid Yogurt, Pineapple Flavored
- 1/4 cups Butter, Melted
- 1 whole Egg (large)
- 3/4 cups Coconut Milk
- FOR THE TOPPING:
- 2 Tablespoons Butter, Melted
- 1/4 cups Brown Sugar
- 1 teaspoon Coconut Milk
- 1 Tablespoon Pineapple Juice (reserved From The Can Of Pineapple)
- 1/4 cups Flour
Method
- Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
- Drain the pineapple (reserving juice). In a smaller bowl mix together all the wet ingredients: pineapple, yogurt, butter, egg and coconut milk.
- Add wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, combine topping ingredients.
- Divide batter evenly into muffin cups and spoon the topping onto each one. Bake for 28 minutes.
