- 200 g Küchenmeister Spelt Flour T630
- 2 tsp. baking powder
- 50 g shredded coconut
- 250 g canned pineapple
- 1 egg
- 150 g Sweet Nature Brown Cane Sugar
- 100 ml neutral oil
- 250 g yoghurt
- 1 tbsp. rum
Combine together the spelt flour, baking powder and shredded coconut. Cut the pineapple into small pieces.
Combine the sugar, oil, yoghurt and rum and mix well. Add the pineapple pieces. Mix in the flour mixture.
Fill a muffin tray with the batter and bake for 20-25 minutes on the middle oven rack at 170 °C (convection).
Leave the muffins for around 5 minutes in the muffin tray, before removing them from the tray and transferring them to a wire rack to cool.