Deliciously Moist Pineapple Muffins

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step: 2

Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.

Step: 3

Pour batter into lined muffin cups to about 2/3 full.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Per Serving: 153 calories; protein 2.6g; carbohydrates 33.3g; fat 1.4g; cholesterol 20.7mg; sodium 148.8mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.