Two-Bite Tea Muffins

This sweet treat hits the spot when you are about to settle down for a warm cup of tea. A great addition to your afternoon snack.

When I first made these, they were for a project I was doing on Jamaica. The project covered Jamaican music, but also asked for food from the country to be brought in for the class. I decided to use some foods that come to mind when I thought of Jamaica (which were pineapple and coconut) In the end this simple muffin recipe was a big crowd pleaser and they tasted great. I hope you enjoy making this recipe! 

Yields: about 4 dozen (mini muffin pan)
Prep time: 15 minutes  
Total time: 40 minutes


Ingredients

• 1/2 cup butter
• 1 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt 
• 2 1/2 teaspoons baking powder
• 1/2 cup shredded sweetened coconut
• 2 cups flour
• 1 (14 ounce) can pineapple (including the juice)
• some brown sugar and extra coconut to sprinkle on-top 

Directions

1. Preheat oven to 350F and line 2 mini muffins pans with paper liners (or spray the pans)

2. In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.

3. Combine salt, baking powder, coconut, and flour.

4. Drain and chop pineapple, reserving juice (about 7 ounces).

5. Add the flour mixture to the butter mixture alternately with the reserved juice

6. Fold in pineapple, and fill muffin cups 2/3 full. 

7. Bake for 20-25 minutes.

Note: Sprinkle sugar on top of muffins for crunchy muffin tops.



Inspiration: http://www.evernewrecipes.com/dessert-recipes/pineapple-coconut-muffins-recipe.html