Ingredients Jump to Instructions ↓

  1. 100g butter

  2. 150ml natural yogurt

  3. 150g sugar

  4. 50g dessicated coconut

  5. 227g crushed pineapple (from a tin)

  6. 1 egg

  7. 250-300g self raising flour

  8. tsp orange extract or rum

  9. large pinch cinnamon

  10. White chocolate, butter and icing sugar to frost

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees. Soften butter with short 10 second bursts in the microwave Cool and stir in the yogurt, coconut and sugar until smooth Stir in the pineapple and beaten egg, adding a tablespoon of flour after each addition Mix to dropping consistency with the cinnamon and orange extract then spoon into mini muffin cases Bake for 15-20 mins until golden. Once cooled they can be iced with a white chocolate buttercream (100g each butter and chocolate with 200g icing sugar).


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