INGREDIENTS
500 ml (280 g) self-raising flour
125 ml (100 g) sugar
2 ml salt
1 ml ground cloves
50 ml (16 g) desiccated coconut
1 egg, beaten
175 ml Super M banana flavoured milk
80 ml (75 g) melted Clover Butro butter spread
200g canned crushed pineapple, drained
Method
Preheat oven to 200°C.
Grease the hollows of a medium sized muffin tin.
Sift flour, sugar, salt and cloves together.
Add the coconut and mix well.
Beat the egg, milk and butter together.
Add enough liquid with the pineapple to the dry ingredients until moistened.
Mix gently.
Batter can still be lumpy.
Fill the hollows of the prepared tin until two thirds full.
Bake for 20 – 25 minutes or until muffins spring when lightly pressed with the finger.
Turn muffins onto a cooling rack and cool slightly.
Serve warm.
CLOVER INGREDIENTS USED IN THIS RECIPE