Description
Delightful muffins infused with the sunny flavors of coconut and pineapple, perfect for brunch gatherings or a sweet treat.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Combine the cottage cheese, crushed pineapple, vegetable oil, sugar, eggs, and vanilla extract in a large mixing bowl. Mix well until everything is nicely blended.
- Whisk together the flour, shredded coconut, baking powder, baking soda, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined; be careful not to overmix!
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be made a day in advance and stored in an airtight container. Experiment with berries or chocolate chips for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg