Coconut Pineapple Muffins
CATEGORIES
INGREDIENTS
  • Servings: 12
  • 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
DIRECTIONS
  1. Preheat oven to 400°. Combine flour, coconut,
  2. granulated sugar, baking powder and salt.
  3. Combine pineapple, cream of coconut, eggs and
  4. margarine; add to flour mixture, stirring only
  5. until moistened. Fill paper-lined or greased
  6. muffin cups 3/4 full.
  7. Bake 20 or 25 minutes or until golden brown.
  8. Meanwhile, combine reserved 3 tablespoons
  9. pineapple juice and confectioners' sugar; brush
  10. or spoon on hot muffins. Cool 5 minutes; remove
  11. from pan. Serve warm.