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Pineapple Upside-down Coconut Muffins




Source of Recipe


Internet


List of Ingredients




4 tbs pineapple preserves
1/2 cup brown sugar,packed
1/2 cup vegetable oil
2 large egg whites
1 cup milk
2 cups flour
1 tbs double acting baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups sweetened coconut


Recipe



Put 1 heaping tsp. of the preserves into each of 12 well-buttered 1/3-1/2 cup muffin tins. Whisk together the oil, brown sugar, and egg whites until smooth. Whisk in the milk.

In another bowl, whisk together flour, baking powder, cinnamon, salt, and coconut. Add wet ingredients to dry ingredients and stir batter until just combined. Divide batter among the tins. Be careful not to over fill, only fill 1/2 to 2/3 full.

Bake in the middle of 400~F. oven for 20 minutes, or until tester comes out clean. Let cool for at least 3 minutes, then run a knife around the muffin and lift each muffin out with a fork, invert on a rack.

Makes 1 Dozen.