Pineapple Muffins

For pineapple muffins, cut 250 g pineapple into small pieces and drain. Mix flour with baking powder. Preheat oven to 170 degrees convection.

Beat eggs until very foamy, add sugar and continue beating. Stir in butter and buttermilk and mix again briefly.

Stir in pineapple cubes and coconut flakes, then fold in flour mixed with baking powder. Pour batter into muffin cups and bake for about 30 minutes.

Meanwhile, puree the remaining pineapple with some pineapple juice. Let pineapple muffins cool and top with pineapple puree.

Sprinkle hazelnut brittle on top and serve.

Preparation Tip:

For pineapple muffins, you can also make other decorations or toppings depending on your taste.

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