PINEAPPLE COCONUT CARAMEL MUFFINS

PINEAPPLE COCONUT CARAMEL MUFFINS 

(evil shenanigans)

CARAMEL SAUCE:

1c sugar;

2Tbsp syrup;

2Tbsp water;

1/2c coconut milk;

2Tbsp heavy cream

1Tbsp butter
TOPPING:

1/3c all-purpose flour;

1/3c packed light brown sugar;

1/3c coconut;

3Tbsp butter, cubed & chilled
MUFFINS: 

2c all-purpose flour;

1c sugar;

3/4tsp bicarb;

3/4tsp baking powder;

1/2tsp salt;

3/4c coconut milk;

1/3c oil;

2 eggs(room temp);

1tsp vanilla;

1c crushed(drained) pineapple

3/4c coconut &

1Tbsp lime zest
GLAZE:

1/3c icing sugar &

1/3c of the Caramel Sauce
METHOD: Make Caramel Sauce: In a deep med saucepan add sugar, syrup & water over med heat, swirling NEVER stirring, bring to boil. Brush sides of pan with wet pastry brush to get rid of any sugar crystals clinging to pan. Boil for 6mins until mixture is a deep amber colour. Remove from heat and VERY carefully whisk in heavy cream & butter (mixture will bubble). Once butter is melted leave to cool to room temp.

TOPPING: Mix flour, sugar & coconut together. Rub butter in with fingers until crumbly texture. Cover & chill till needed.
MUFFINS: Preheat oven 180C. Spray 12hole muffin pans. Mix flour, sugar, bicarb, b/powder & salt well together & set aside. Mix coconut milk, oil, eggs & vanilla together & add to dry mixture until just moistened. Add pineapple, coconut & lime zest & fold in to combine evenly. Pour into muffin pans & bake 18-22mins or until muffins are golden brown & cooked. Cool in pan for 3mins then transfer to wire rack to cool to room temp.

GLAZE: Combine icing sugar & Caramel Coconut Sauce & whisk until smooth & a runny-type of mixture (not too runny & not too stiff). Drizzle over cooled muffins & allow glaze to set for 1hour before serving. Serves 12