Pineapple, Coconut, Lime and Macadamia Muffins
(slightly adapted from Leila Lindholm's Backen mit Leila)
1 teaspoon vanilla sugar or vanilla extract
2 teaspoons baking powder
1 pinch of salt
1/2 fresh pineapple or canned pineapple, cut into pieces
100g desiccated coconut
grated zest of 3 limes
about 70g of macadamia nuts, roughly chopped
Makes about twelve muffins. I doubled this recipe and made 12 muffins and 12 mini-cakes.
Preheat the oven to 175°C. Line a muffin tray with paper cases.
Roast the desiccated coconut in a large pan. Pay attention here, it doesn't take long. Only roast until lightly brown.
Melt butter in a small pan. Then, mix with the milk and set aside. In a bowl, beat sugar, eggs and vanilla sugar. Mix with the butter-milk mixture. In another bowl, combine flour, salt and baking powder. Mix with the wet ingredients. Add half of the desiccated coconut, the pineapple pieces, lime zest and half of the nuts. Mix until well combined.
Fill the dough into the prepared paper cases. Sprinkle with the rest of the coconut and the nuts. Bake for about 25 minutes. Test whether they are done with a wooden skewer. If it comes out clean, take the muffins out of the oven. Let cool in the tray for a few minutes, then, transfer to a wire rack and let cool completely.
A big big THANK YOU goes to Sandy for organizing a wonderful day!
Test: failed ;-)