Pineapple Chocolate Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Coarsely grate the chocolate and cut the pineapple into small pieces.

Combine the chocolate and pineapple with the flour, baking powder and baking soda in a bowl.

In another bowl, whisk the eggs, oil, buttermilk and sugar until frothy.

Gently fold the flour mixture into the wet ingredients just until no dry flour remains.

Spoon the batter into the cases and bake in the preheated oven for 20–25 minutes.

Let the muffins rest for 5 minutes, remove them from the tin and cool completely on a wire rack.