Baking is a little bit tricky here.
This house has three sets of teacups (hello, UK), but no measuring cups or spoons. I ordered a set within two days of arriving.
And I spend a lot of time googling the conversion rates between grams and ounces and cups, and also Fahrenheit to Celsius.
Also, I broke down and ordered a muffin tin (a half-size one because this oven is a little smaller than normal and I can’t fit a regular cookie sheet in, so I was concerned about a 12-cup muffin tin). Have I mentioned how much I love Amazon UK?
So, it took me a long time to get around to doing any actual baking in this house.
When I finally made these, I said to Bart, “It’s been WAY too long since we had any baked goods.”
(Obviously, of the home-cooked variety. I think it goes without saying that we’ve had PLENTY of baked goods of the “chocolate croissant from a bakery” variety since late August).
I don’t know if it was because these muffins were so ludicrously good (which they were!) or because we were all so starved for home-cooked carbs, but we ate the entire batch in one morning.
Pineapple Coconut Banana Muffins
- 1 cup flour
- 1/3 cup brown sugar
- 1/3 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup shredded coconut
- 1 teaspoon vanilla
- 1 egg
- 1/4 cup oil
- scant 1/4 cup buttermilk
- 2 very ripe bananas mashed
- 1 4 oz can crushed pineapple drained
Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin and set aside.
In a large mixing bowl, combine all ingredients and stir just until combined.
Divide evenly between muffin cups and bake for 20-22 minutes, or until the tops are golden-brown and spring back when you gently press the top.