Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

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).