Coconut Pineapple Muffins
MUFFINS 1¾ cups All purpose flour, unsifted
½ cup Let’s Do…Organic® Shredded Coconut (optional)
1/3 cup Sugar
2 tsp Baking powder
½ tsp Salt
½ cup Native Forest® Organic Coconut Milk Classic
1 (14oz) can Native Forest® Organic Crushed Pineapple, drained(reserve 4 Tbsp of juice)
2 eggs or egg substitute, beaten
¼ cup butter or buttery spread, melted
GLAZE
4 Tbsp Pineapple juice (reserved from drained can above)
1/3 cup Powdered sugar
- Preheat oven to 400º.
- In medium bowl, combine flour, coconut, sugar, baking powder, and salt.
- Combine crushed pineapple, coconut milk, eggs and butter.
- Add to the flour mixture, stirring only until moistened (batter will be stiff).
- Fill paper-lined or greased muffin cups ¾ full.
- Bake 20-25 minutes or until golden brown.
- Meanwhile, combine reserved pineapple juice and sugar, then brush or spoon onto hot muffins.
- Cool 5 minutes before removing from pan.
