Coconut Pineapple Muffins
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
1/2 cup Coco Lopez® Cream of
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.