Pineapple Muffin

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

Cut the pineapple into small pieces.

In a bowl, mix the flour, vanilla pudding powder, baking powder, salt and vanilla sugar, then add the pineapple pieces.

In a second bowl, beat the egg, sugar, oil and pineapple juice until frothy.

Gently fold the flour–pineapple mixture into the wet ingredients until just combined.

Spoon the batter into the cases (about two-thirds full) and bake the muffins for 20–25 minutes.

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