Tasty pineapple muffins with a chewy caramel swirl are a tropical delight burst in your mouth, and much easier to make than you would think.
Method
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Preheat oven to 180 degrees.
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Heat saucepan over medium heat, add 50 grams butter and 1/3 cup brown sugar stir until melted. Set aside.
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In a mixing bowl sift self raising flour, sugar and coconut together.
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Add eggs mix well with wooden spoon or hand beaters. Add pineapple juice and extra melted butter until well combined.
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Lightly grease muffin tins with spray oil.
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Dice pineapple rings and set aside.
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Spoon brown sugar & butter mix evenly into each muffin tin, evenly divide pineapple pieces to the base of each muffin tin also.
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Fill muffin tins with cake mix. Swirl mixture with a teaspoon to blend caramel and pineapple through mix, you only need one or two swirls.
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Bake for 20 minutes or until golden brown.
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Allow to cool for 5 minutes in the muffin tin then remove.
Recipe Hints and Tips:
- Pineapple Chewy Muffins are suitable for freezing for up to 4 months or kept in an airtight container for up to 4 days.
