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    Coconut Pineapple Muffins


    Source of Recipe


    From the Coco Lopez website.

    List of Ingredients




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

    Recipe



    Preheat oven to 400° F. 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 Tblsp. pineapple juice and confectioners' sugar; brush or spoon on hot muffins. Cool 5 minutes; remove from pan. Serve warm. (Makes about 1 dozen).

 

 

 


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