Pineapple Muffins with Coconut

Preheat the oven to 160 °C fan (180 °C conventional) and grease a muffin tin or line it with paper cases.

Put the pineapple slices into a sieve, let them drain well and cut into small pieces.

Sift the flour into a bowl and mix with baking powder, baking soda, coconut flakes and the pineapple pieces, setting aside 12 nice pieces for decorating.

Crack the egg into a large bowl and beat lightly.

Add the sugar, oil and natural yogurt to the egg and stir well.

Fold the flour mixture into the yogurt mixture briefly, just until no dry flour remains.

Divide the batter evenly among the muffin cups and place one reserved pineapple piece on top of each.

Bake in the preheated oven for about 20–25 minutes, until the muffins are golden.

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

Dust with powdered sugar if desired and serve.