Exciting times at VSHQ with a complete kitchen renovation just days away. For the past month we’ve eaten our way through the pantry and now I’m down to the SLOPS. All those supermarket impulse buys and double ups that have me now scratching my head as to just how I’m going to combine water chestnuts, lychees, olives and four jars of seeded mustard into one delicious meal.
Tinned fruit seems to be the single thing I buy, but never use. Here’s what I was left with….
Yesterday I managed to rid myself of the cherries and pineapple (too easy). The cherries were combined with frozen blackberries and apple in a traditional crumble (use this recipe here) and the pineapple worked perfectly with desiccated coconut (another ingredient I always have too much of) in a lunchbox treat that has the kids singing my praises.
Pineapple & coconut muffins
1 1/2 cups self-raising flour
1 cup desiccated coconut
1/4 cup raw sugar
440g crushed pineapple in juice. Drain the fruit over a bowl – keep the juice.
1/2 cup milk
1/4 cup grapeseed oil or melted butter
Preheat the oven to 170C. Grease a 12-hole muffin tray or line with paper cases.
In a large bowl combine the flour, coconut & sugar. Mix together.
In a separate jug, combine 1/4 cup of the pineapple juice with the egg, milk and oil. Whisk this together thoroughly.
Tip the wet ingredients into the dry. Combine roughly then add in the crushed pineapple. Stir to mix through then divide evenly between your muffins holes.
Bake for 18-20 minutes until golden and springy to touch.
The lovely 4myearth food wrap & snack pocket (see the pic above) can be yours! They’re a fab alternative to plastic wrap and the lovely Rebecca, who runs this local Aussie small business has four sets to give away (each worth $21.95). (read all the info on the wrap/snack pocket sets here) To win, simply comment below, with a suggestion on how I’m going to use up my passionfruit, mango, peaches or lychees…. Entries close Wednesday night, 8pm, AEST).