Beautiful pineapple muffins

For 12 pieces
  • 60 g desiccated coconut
  • Fat and flour
  • 1 Can (s) (236 ml) Sliced ​​pineapple
  • 150 g soft butter / margarine
  • salt, 150 g sugar
  • 1 packet vanillin sugar
  • 3 eggs, 300 g flour (size. M)
  • 3 coated TL Baking powder
  • 200 g Icing sugar
  • 2-4 EL lemon juice
  • Sugar pictures and sugar sprinkles
  • 1 small plastic bag
40 minutes
light
1.
Roast coconut flakes without fat, cooling down. Grease the wells of a muffin sheet (for 12 pieces), dust with flour
2.
Drain the pineapple, collect the juice. Finely chop the pineapple. Mix the fat, a pinch of salt, sugar and vanilla sugar until creamy. Stir in eggs one by one. Mix the flour, 40 g desiccated coconut and baking powder and briefly stir in alternately with 4 tbsp pineapple juice. Briefly stir in the chopped pineapple. Pour into the hollows. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. Cool in the tray for approx. 10 minutes. Remove from the hollows and let cool down
3.
Cut the muffins a little straight at the top. Mix the powdered sugar and lemon juice until thick. Pour into a plastic bag and cut off a small corner at the bottom. Splash a circle on top of each muffin rim. Pour some icing into the middle, stick sugar pictures on it. Sprinkle the circles with the remaining coconut pods and sugar sprinkles. Let dry
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 5 g protein
  • 15 g fat
  • 51 g carbohydrates

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