Pineapple, ginger and passionfruit muffins

• 225g can pineapple pieces in juice
• 2 1/2 cups self-raising flour
• 1 tablespoon caster sugar
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons desiccated coconut
• 2 tablespoons milk, extra
• 2 passionfruit, halved

1. Step 1
   Preheat oven to 190°C/170°C fanforce. Line 2 x 12 hole, 2 tablespoon-capacity flat-based patty pans with paper cases. Drain pineapple, reserving 1 tablespoon juice. Drain pineapple on paper towel to remove any excess liquid.
2. Step 2
   Combine the flour, caster sugar, brown sugar, ginger and coconut in a bowl. Make a well in centre.
3. Step 3
   Add milk, egg, oil, half the passionfruit, reserved pineapple and extra milk. Mix until just combined. Spoon mixture evenly between paper cases. Combine reserved pineapple juice with remaining passionfruit. Spoon over batter in cases.
4. Step 4
   Bake for 15 to 17 minutes or until golden and just firm to touch. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Serve.