The other day, I wanted to use up a can of Crushed Pineapple and I googled for cake 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. These Muffins were sweet enough for me. I added Shredded Coconut as I believe it adds a nice flavour and texture.
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 Sweetened Shredded Coconut
2 cups Self-Raising Flour
- 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 and Self-Raising Flour, and mix to combine.
- Spoon the mixture into the cases and bake for 25 minutes OR until nicely golden and cooked through. Transfer to a wire rack and cool.
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