Sunday, March 30, 2014

  • 300g (2 cups) plain flour
  • 2 teaspoons baking powder
  • 170g (1 cup) sultanas
  • 100g (1/2 cup) caster sugar
  • 1 tablespoon mixed spice
  • Pinch of salt
  • 2 eggs
  • 100g butter, melted
  • 1 x 450g can crushed pineapple in syrup
  • 200g white chocolate, coarsely chopped
  • 200ml thickened cream
  • Toasted shredded coconut, to serve

  1. Step 1
    Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
  2. Step 2
    Sift the flour and baking powder into a large bowl. Stir in the sultanas, sugar, mixed spice and salt.
  3. Step 3
    Whisk the eggs in a bowl. Stir in the butter and pineapple in syrup. Add to the flour mixture and fold to combine. Spoon among the lined pans. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool before turning onto a wire rack to cool completely.
  4. Step 4
    Meanwhile, heat the chocolate and cream in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1 hour to chill. Use an electric beater to beat until soft peaks form and icing is thick.
  5. Step 5
    Spread the icing over the muffins and top with the coconut to serve.

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