Coconut Pineapple Mini Muffins | Recipes

Coconut Pineapple Mini Muffins

(74) Ratings:
Prep Time:
Baking Time:
Makes:24 mini muffins
Freezing:excellent

Enjoy a taste of the tropics in every bite of these great tasting muffins made with crushed pineapple and mouth-watering coconut.

Ingredients

1/4 cup 50 mL butter, softened
1/2 cup 125 mL granulated sugar
1 egg
1 cup 250 mL sour cream
1 cup 250 mL well drained crushed pineapple
1/2 cup 125 mL flaked coconut
1 cup 250 mL Robin Hood® Original All Purpose Flour
3/4 cup 175 mL Robin Hood Oats
1 tsp 5 mL baking powder
1/2 tsp 2 mL baking soda
1/2 tsp 2 mL salt

Directions

  1. Preheat oven to 375ºF (190ºC). Grease or line 24 mini muffin cups with paper liners.
  2. Mix first 6 ingredients together in large bowl until smooth. Add remaining ingredients, mixing just until moistened. Fill greased muffin cups.
  3. Bake in preheated oven for 18 to 23 minutes, or until golden.

Nutritional Information

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