More Great Recipes: Bread | Muffin

Coconut Pineapple Muffins


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Member since 2006

Serves 12 | Prep Time | Cook Time

Ingredients

1 3/4 cups unsifted flour
1/2 cup flaked coconut
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (8-ounce) can juice-pack crushed
pineapple, drained, reserving 3
tablespoons juice
1/2 cup Coco Lopez® Cream of
Coconut
2 eggs, beaten
¼ cup margarine or butter, melted
1/3 cup confectioners' sugar


Preheat oven to 400°. Combine flour, coconut,


granulated sugar, baking powder and salt.


Combine pineapple, cream of coconut, eggs and


margarine; add to flour mixture, stirring only


until moistened. Fill paper-lined or greased


muffin cups 3/4 full.


Bake 20 or 25 minutes or until golden brown.


Meanwhile, combine reserved 3 tablespoons


pineapple juice and confectioners' sugar; brush


or spoon on hot muffins. Cool 5 minutes; remove


from pan. Serve warm.


Pairs Well With


Notes

This sounds like a Pina Colada that you can eat, yummy!

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