Curacao Pineapple Muffin

Preheat the oven to 150 °C (convection) and line a muffin tin with paper cases.

Drain the pineapple from the can (reserve the juice) and cut the pineapple into small pieces.

Mix the flour and baking powder in a bowl, then toss the pineapple pieces in it.

In a second bowl, beat the egg and sugar until frothy, then stir in the oil, sour cream, Blue Curacao and some pineapple juice.

Gently fold the flour–pineapple mixture into the wet ingredients, only until no dry flour remains.

Fill the batter into the cases (about 2/3 full) and bake the muffins for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack; decorate as desired.