Pineapple Coconut Muffin

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

Cut the pineapple slices into small cubes and let them drain well.

In a bowl, mix flour, baking powder, baking soda and coconut flakes, then add the drained pineapple cubes and toss briefly.

In a second bowl, whisk the egg, sugar, natural yogurt, oil and rum until frothy.

Add the flour-pineapple mixture to the wet ingredients and fold in only until no dry flour remains.

Spoon the batter into the liners (about two-thirds to three-quarters full) and place the tray in the preheated oven.

Bake the muffins for about 20–25 minutes until golden and a skewer comes out almost dry.

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