●  1 cups fresh pineapple drained
●  1 cups fresh chokos
●  cup shredded coconut (if desired)
●  1 egg
125g butter
●  1 cup sugar
●  2 cups self raising flour
●  2 tablespoons milk
●  Dash salt
●  1 teaspoon brown sugar
●  teaspoon cinnamon

Peel pineapple and chokos. Dice into small pieces. Boil together for 5 minutes Preheat oven to 180 C. Grease muffin tin.
Drain liquid from cooked pineapple and choko pulp.
Beat egg with fruit pulp
Rub butter with finger tips into all remaining ingredients.
Mix dry mixture with pulp and egg mixture.
Fill each muffin tray to 3/4 full
Sprinkle brown sugar, cinnamon on top.
Put immediately into oven and cook for 20-25 mins until golden brown.
Eat with great enjoyment and pleasure.
This recipe was made for me by Peter Blatch, Principal, Geebung Special School. 6-8 small to medium sized chokos

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