Pineapple Coconut Muffins

• 100g butter, softened
• 1 cup white sugar
• 1/2 teaspoon salt
• 1 egg
• 1 cup coconut cream
• 1/2 cut unsweetened yoghurt
• 1 cup shredded coconut
• 1.5 cups of plain flour
• 2 teaspoons baking powder
• 1 cup pineapple puree
• 1/4 cup shredded coconut, to sprinkle

Preheat oven to 200ºC. Line 12-cup muffin pan with liners or use a non-stick silicone alternative. Whisk softened butter and sugar together until creamy, then add salt and egg and whisk. Add coconut cream and yoghurt and whisk again. Once nice and blended, fold in the coconut, sifted flour and baking powder. Don’t over-mix and the muffins will be beautiful and light. Finally fold through pineapple puree.

Bake for 20-25 minutes until firm to touch and skewer comes out clean when poked into the muffin. Allow to cool for 5 minutes before removing from muffin pan.

Makes12-14

Footnote from yours truly…pineapple puree I’m gonna say crushed pineapple  and if you think it’s too lumpy put it thru the whiz I wouldn’t bother, cos as we have already established I’m lazy!!