Caribbean Corn Muffins~
These Caribbean Corn Muffins are sweet, moist and fruity with a hint of coconut and are great for breakfast or to serve with your evening meal.
Serves: 14
  • 2½ cups all-purpose flour
  • 1½ cups cornmeal
  • ½ cups sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 2 cups cheddar cheese, grated fine
  • 1 can (12 ounces) pineapple tidbits
  • 4 eggs
  1. Preheat oven to 350 degrees
  2. Prepare large size muffin pan with butter or cooking spray.
  3. Place all ingredients into mixing bowl and mix lightly but well.
  4. With a large ice cream scoop, place one scoop of batter into each muffin cup.
  5. Bake approximately 25 minutes, until golden brown and wooden pick inserted comes out clean.
  6. Remove from oven and set for 5 minutes, remove from pan and let cool.

In the recipe, I created a link to show you a good quality coconut milk, however this product is less expensive in the grocery store.

This post has joined the following linky parties: The Gathering Spot, Hearth and Soul Hop, Tuesdays with a Twist, and Titus 2 Tuesdays.