Pineapple & Coconut Muffins - cooking recipe

Ingredients

cooking spray
2 1/4 cups self-rising flour
1/3 cup brown sugar, firmly packed
3/4 cup milk
225 g crushed pineapple, well drained (reserve juice)
1 egg, lightly beaten
90 g butter, melted
1/3 cup shredded coconut, toasted
COCONUT ICING
125 g cream cheese, at room temperature
1/2 cup icing sugar
2 -3 drops coconut essence

Preparation

Preheat oven to 180\u00b0C Spray a 12 hole muffin tray with cooking oil.
Sift flour into large bowl; add sugar and stir to combine. Make well in centre. Combine milk, reserved juice, egg and butter in a jug; pour into well. Add pineapple. Using a large metal spoon, stir until just combined.
Spoon mixture into prepared holes. Bake for 20-25 minutes or until skewer inserted comes out clean. Let cool for 5 minutes. Lift muffins to a wire rack.
When cool, spread muffins with icing; sprinkle with coconut.
ICING:
Using an electric mixer, beat cream cheese and sugar in a medium bowl until light and fluffy. Stir in essence.