Coconut Pineapple Muffins

SERVING

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
  • 1/4 - cup margarine or butter, melted
  • 1/3 - cup confectioners' sugar

PREPARATIONS

Preheat oven to 400°. In medium bowl, 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 (batter will be stiff). 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.