Servings: 18 servings
2 eggs, at room temperature
1 cup pineapple
4 ounces extra-virgin coconut oil (1 baking stick)
1 cup raw sugar (or granulated sugar)
1 teaspoon pure coconut extract
¼ cup unsweetened coconut shavings
3 tablespoons candied pineapple wedges, coarsely chopped
¼ cup milk
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ cup lemon-flavored white chocolate chips (optional), quartered
Coarsely chop the fresh pineapple (I used leftover crushed pineapple). Place in a blender and pulse until coarsely puréed. Gather about 1+ cup.
Making the muffin batter:
Preheat the oven to 375°F.
In a mixing bowl, beat the eggs with ½ cup sugar using an electric mixer until you have a pale yellow foam. Add the coconut extract.
In a separate bowl, combine the flour, salt, baking soda and baking powder. Sift all the dry ingredients.
In another bowl, mix the coconut oil with the remaining sugar.
Add the dry ingredients to the egg mixture. Mix well. Add the coconut oil mixture, milk and pineapple purée. Add the coconut shavings and candied pineapple. Using a spatula, mix well.
Place the baking cup liners onto a baking pan and divide the batter evenly among them. Top with the lemon chocolate chips
Bake for 10 minutes at 375°F, then lower the temperature to 350°F and bake for another 30-40 minutes until fully cooked.
Remove from the oven. Allow to cool completely.
I used disposable oval baking cup liners. I think the batter was too "wet", that's why the muffins expanded into a round form.
I used Guittard lemon apeels. I buy them directly from my favorite local market, the Milk Pail Market, 2585 California Street, Mountain View, CA 94040.
I discovered Kelapo extra-virgin coconut oil at the SF Winter Fancy Food Show. Coconut was a huge trend this year; I saw coconut oil, coconut gelato, coconut water, coconut chips and even coconut cheese!
I used Bob's Red Mill brand unsweetened coconut shavings, also present at the Fancy Food Show this year.