• 200g flour
• 150g soft brown sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain or coconut yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• 
  Almonds to decorate

Preheat the oven to 170°C, and prepare the muffin tins.
Sift the flour and baking powder together in a large bowl and add in the coconut. In a large bowl beat the egg and then add the brown sugar, oil, yoghurt and milk together.
Add the crushed pineapple and mix and then fold in the flour. Put the mixture into the muffin tins and sprinkle with almonds before baking.
Bake for 20-25 minutes.
Poke a skewer into muffin and if it comes out clean then it is cooked.

Pack your pitted prunes into a jar. Make a sugar syrup with 110 g of sugar and 120 ml of water, the zest of an orange and a small stick of cinnamon and boil for 5 mins. Cool and pour over the prunes, and then top up with brandy. Seal the jar and store in a cool, dark place. The longer you leave them the better they will be...but if you can’t wait, overnight will do!