Pineapple & Coconut Muffins

• 2 cups self-rising flour
• 1 teaspoon mixed spice
• 1/3 cup desiccated coconut
• 1/2 cup rapadura or 1/2 cup raw sugar
• 1 medium egg, lightly beaten
• 1 cup milk
• 1/3 cup oil
• 1 cup diced fresh pineapple

1. Grease 2 X6 muffin tins with butter. Preheat oven to 180 degrees Celsius.
2. Sift flour & spice together into suitable bowl and add the coconut & sugar - mix together well ensuring the lumps are out of the coconut & sugar.
3. In another smaller bowl, mix the egg, milk & oil.
4. Pour into the flour mixture - add the pineapple and mix well but lightly. Do not overwork the muffin mixture & a few lumps in the mixture doesn't matter.
5. Spoon mixture into prepared tins -about 3/4 full in each hole. Bake for 15 - 20 minutes and then remove - cook the other tins while letting the first lot cool on a cooling rack. The cooked ones can be turned out onto a rack when cool enough to handle.
6. Repeat with the other tin when the muffins are cooked.

flour, mixed spice, coconut, sugar, egg, milk, oil, pineapple

Taken from www.food.com/recipe/pineapple-coconut-muffins-360685 (may not work)