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Muffin Magic: Pineapple & Coconut

recipe image

Serves 12. Makes 12 delicious muffins.

Per serve:

Ingredients:

Method:

  1. Preheat fan forced oven to 160C or a conventional oven to 175C. Grease a muffin tray lightly with oil.
  2. Place muffin mix, eggs, water, oil, pineapple and coconut into a large mixing bowl. Mix with a wooden spoon until just combined (do not over mix).
  3. Spoon into prepared muffin tray, filling each mould two thirds full.
  4. Bake for 20 25 minutes. Muffins are baked when the top of the muffin bounces back slightly when gently pressed (if you prefer a more rich and moist muffin, underbake slightly).
  5. Remove tray from oven and allow muffins to cool for 3 5 minutes. Place on a wire rack to cool.

Tasty Tip:

Patty Pans: Using paper patty pans will ensure that your muffins come out of the muffin tray easily and never stick.

Storage: Store muffins in an airtight container in the fridge for up to 5 days.

To freeze muffins: When completely cold, wrap muffins individually in plastic wrap and freeze. Muffins can be frozen for up to 3 months.

To thaw muffins: Unwrap and place on a paper towel or a microwave-safe plate. Microwave on HIGH for 30 35 seconds.

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