Recipe:
Combine eggs, butter, sour cream, regular and vanilla sugar in a bowl. Whisk until smooth.
Add coconut flakes.
Gradually add flour sifted with salt, baking powder and baking soda to make a thick batter. The consistency should be about pancake batter.
Add canned pineapple cut into small pieces.
Stir to combine. Pour into paper-lined muffin tins and bake in a preheated oven at 180 °C (355 °F). Bake for about 25 minutes.
Remove, cool and serve.
Enjoy!
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