Pineapple Muffins With Meringue Topping

Name: Pineapple Muffins With Meringue Topping
Ingredients: 9 tbsp butter, at room temperature; 1 1/2 cups sugar; 2 large eggs, at room temperature; 1/2 cup self-raising flour, sifted; 1 cup milk; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1 cup raisins; 1/3 cup shredded coconut; 1 8 oz can crushed pineapple, drained; 3 large egg whites, at room temperature

11 ingredients

5 steps

Ingredients

9 tbsp butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1/2 cup self-raising flour, sifted
1 cup milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup raisins
1/3 cup shredded coconut
1 8 oz can crushed pineapple, drained
3 large egg whites, at room temperature

Directions

1

Preheat oven to 400°F. Line a 6-hole, 3/4 cup capacity muffin tray with paper liners.
2

Using a wooden spoon, beat butter and 1/2 cup sugar in a bowl until pale and creamy. Whisk in eggs, one by one, until well combined Add sifted flour. Stir in milk, vanilla extract, pumpkin pie spice, raisins, coconut and pineapple until just combined. Don't over mix.
3

Divide mixture among muffin cups. Bake for 15 minutes or until a skewer inserted at center comes out clean. Cool.
4

Using an electric mixer, whisk egg whites in a clean dry bowl until soft peaks form. Gradually add 1 cup sugar and beat after each addition, until sugar has dissolved. Continue beating until mixture is firm and glossy.
5

Spoon or pipe meringue over cooled muffins. Bake for 8 minutes or until meringue is lightly browned. Serve.