Whisk together the eggs, oil, vanilla, sugar and pineapple juice in a large bowl.
Add the remaining ingredients, stir until well combined.
Cover with plastic wrap and place in fridge overnight
Spoon the mixture into a greased muffin tin (or lined with paper cases) and bake for about 40 mins in a preheated 180 degrees C oven.
This recipe makes 12- 18 muffins depending on size of muffin tray.
Be generous when spooning in mixture as it doesn’t rise much.
Muffins will keep for a few days in air tight container.
They freeze well.
They are yummy eaten hot, straight from the oven.
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