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Pineapple Coconut Cheesecake Amish Friendship Bread Mini Muffins
These Pineapple Coconut Cheesecake Amish Friendship Bread Mini Muffins make the perfect afternoon snack or dinner side dish!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
24
mini muffins (or 1 loaf)
Author:
Friendship Bread Kitchen + Cynthia Skelton
Ingredients
1
cup
Amish Friendship Bread Starter
3
eggs
⅓
cup
oil
½
cup
milk
¾
cup
brown sugar
1
teaspoon
vanilla
1
small can
crushed pineapple and juice
1½
teaspoon
baking powder
½
teaspoon
salt
½
teaspoon
baking powder
2
cups
flour
2
small boxes
cheesecake instant pudding
1
cup
shredded coconut
plus extra for topping
US Customary
-
Metric
Instructions
Preheat oven to 325° F (165° C).
In a large mixing bowl add ingredients as listed.
Grease 24 mini muffin cups and 1 loaf pan.
Dust pans or tins with sugar and divide batter.
Top loaves or muffins with shredded coconut.
Bake the mini muffins for 25 minutes or loaf pans for 1 hour until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
Let he muffins sit in pan at least 5 minutes before removing.
ENJOY!