Allergy free spicy pineapple and coconut muffins recipe

Ingredients

• 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

Method

• 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.