Instructions

• Preheat the oven to 180°C (350°F). Line a muffin tin with paper cases or lightly grease the cups.
• In a large bowl sift together 240 g plain flour, 1 teaspoon ground ginger, and 1 teaspoon baking soda. Add 100 g sugar and stir to combine.
• In a second bowl whisk 2 eggs and 120 ml oil until blended.
• Add the egg-and-oil mixture and the entire 425 g can of crushed pineapple (including the juices) to the dry ingredients.
• Fold the ingredients together gently until just combined; the batter should be slightly lumpy and not over-mixed.
• Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
• Bake at 180°C (350°F) for 15–20 minutes, until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs, or the muffin springs back when lightly pressed.
• Cool the muffins in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.