Pineapple Coconut muffins| Breakfast muffins | The cookbook 

How to make pineapple coconut muffins
breakfast muffins, lunchbox ideas
Ingredients:
All purpose flour/ Maida-2 cups ( 260 g)
Sugar-3/4 cup which is 1/2 cup +1/4 cup ( 150 g )
Vanilla essence-1 teaspoon
Egg-2 large ( at room temperature)
Milk-1/2 cup ( 125 ml) ( at room temperature)
Pineapple juice drained from the canned pineapple-1/4 cup
Canned pineapple-1 cup ( 180 g ) Cut into small pieces.
shredded/ desiccated cocnut-1/4 cup
Salt-1/4 teaspoon
Baking powder-2 teaspoon
Unsalted Butter-100g Melted and cooled.
Baking:
Bake in a preheated oven at 180C for 25-30 minutes.
How many muffins :
12 standard muffins.
Notes:
1. I used canned pineapple. You can use fresh pineapple.
Music:
White Christmas from Kinemaster
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