Pineapple coconut muffins

Name: pineapple coconut muffins
Total time: 45 min
Yield: 6
Ingredients: 200 gram dark chocolate eggs; 100 gram white almonds; 100 gram ground coconut; 200 gram self raising flour; 100 gram fine sugar; 3 egg; 50 gram butter; 200 ml pineapple juice; 250 gram pineapple

Ingredients

Directions

Preheat the oven to 200 ° C.
Keep eggs for each muffin for garnishing and chop the rest into small pieces.
Grind the almonds in the food processor into fine flour.
Toast the almond flour with the coconut in a frying pan, stirring until golden brown.
Allow the mixture to cool in a bowl.
Mix the self-rising flour and the sugar with a pinch of salt through it.
Add the eggs, the melted butter and the pineapple juice and stir everything into a smooth batter.
Put the chopped pineapple and finely chopped chocolate through.
Place the cupcake cups in the cavity mold cavities and spoon in the batter.
Slide the mold in the middle of the oven and fry the muffins until golden brown and cooked for 25-30 minutes.
Remove the muffins from the mold and let them cool on a rack.
Press an Easter egg in each muffin.