¼ cup egg whites
14 oz can crushed pineapple, drained
½ cup plain yogurt
1/3 cup organic sugar cane, and 2-3 tsp more for topping
¼ cup butter, melted
1 ½ cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Shredded coconut
Preheat oven to 400 degrees
In a medium bowl combine egg, pineapple, yogurt, sugar and butter.
In a small bowl combine flour, baking powder, baking soda and salt.
Add flour mixture to pineapple mixture. Stir until combine – do not over-mix. Add coconut.
Divide batter evenly in greased muffin tin. Top each muffin with a sprinkle of sugar.
Cook for 22 minutes or until a toothpick comes out clean.
