Description
These light and moist muffins are packed with tropical flavors from crushed pineapple and shredded coconut, keeping them tender and flavorful.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners, and drain the crushed pineapple well.
- In a large bowl, stir together the cottage cheese, drained pineapple, shredded coconut, sugar, eggs, oil, and vanilla extract until combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
- Remove from oven, cool in the tin for 5-10 minutes, then transfer to a wire rack to cool before serving.
Notes
Serve warm or at room temperature. Great with butter, yogurt, or coffee. Can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg