CHOKO and PINEAPPLE MUFFINS
1 ½ cups fresh pineapple drained
1 ½ cups fresh chokos
½ cup shredded coconut (if desired)
1 cup sugar
2 cups self raising flour
2 tablespoons milk
1 teaspoon brown sugar
½ teaspoon cinnamon
Peel pineapple and chokos. Dice into small pieces.
Boil together for 5 minutes Preheat oven to 180º C. Grease muffin tin.
Drain liquid from cooked pineapple and choko pulp.
Beat egg with fruit pulp
Rub butter with finger tips into all remaining ingredients.
Mix dry mixture with pulp and egg mixture.
Fill each muffin tray to 3/4 full
Sprinkle brown sugar, cinnamon on top.
Put immediately into oven and cook for 20-25 mins until golden brown.
Eat with great enjoyment and pleasure.
This recipe was made for me by Peter Blatch, Principal, Geebung Special
School. 6-8 small to medium sized chokos