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Coconut Pineapple Muffins

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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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
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.

Questions, Comments & Reviews

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

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