Ingredients

  • 1½ cups chopped ripe pineapple
  • 1 punnet blueberries
  • 2 tbsp brown sugar or caster sugar
  • ¾ cup low or reduced-fat vanilla yoghurt
  • ¼ tsp bicarbonate of soda dissolved in 1 tbsp hot water
  • 2 tbsp desiccated coconut
  • 1 egg, beaten
  • 1 ¼ cups wholemeal self-raising flour

Directions

  1. Preheat oven to 200°C.
  2. Combine pineapple, blueberries, sugar, yoghurt, bicarbonate of soda mixture and egg in a mixing bowl. Stir in sugar and coconut and mix well. Stir in flour, taking care not to over mix (or you will end up with tough muffins).
  3. Using a pastry brush non-stick muffin pans sparingly with oil if needed. Divide mixture between muffin pans. Bake in preheated oven until golden brown and cooked through, 20 minutes for regular muffins and 10-12 minutes for mini muffins.

 

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