Ingredients:

  • % or 4%) (226g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ½ cup of shredded coconut until well combined.
  3. In a separate medium bowl, gently whisk the eggs. Incorporate the cottage cheese, melted butter, and vanilla extract until just combined. Do not over-whisk.
  4. Pour the wet mixture into the dry mixture. Fold gently using a rubber spatula just until no dry flour streaks remain. Be careful not to overmix.
  5. Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each 2/3 to 3/4 full. Sprinkle the reserved tablespoon of coconut on top of each if desired.
  7. Bake for 5 minutes at 400°F (200°C). Crucially, reduce the oven temperature to 375°F (190°C) without opening the door if possible. Continue baking for another 15–17 minutes, or until a wooden skewer inserted into the centre comes out clean.
  8. Let the Coconut and Pineapple Cottage Cheese Muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.