Thursday, May 23, 2013

Allergy free spicy pineapple and coconut muffins recipe

  • 2 cups Orgran self-raising flour
  • ½ cup toasted shredded coconut
  • 1 cup sultanas
  • ½ cup caster sugar
  • 1 tbsp mixed spice
  • Pinch of salt
  • 2 tsps Orgran No Egg whisked with 80mls water until thick
  • 100g Nuttlex, melted
  • 440g crushed pineapple pieces
  • ¾ cup pineapple juice

  • Preheat oven to 200°C.
  • Line a large muffin pan with patties.
  • Combine the flour, coconut, sultanas, sugar, mixed spice and salt in a large bowl.
  • In a separate bowl, combine the No Egg, Nuttlex, crushed pineapple pieces and pineapple juice.
  • Add the liquid mixture to the flour mixture and fold to combine.
  • Spoon the batter evenly among the patties.
  • If desired, smooth down the tops with damp fingers.
  • Bake for 20-25 minutes or until cooked through.
  • Allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

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