Pineapple Muffins

I love fruit in the summer. Especially cold from the fridge on days it's too hot to cook warm food! Strangely enough, pineapple isn't a fruit I eat often, so when I stumbled upon a can in my kitchen the other day, I thought - muffins! I happened to have some coconut as well, which went great with the pineapple. I hope you decide to try this recipe! It's nice to have some variation from banana or blueberry muffins from time to time.

Ingredients:

• 2 and 1/4 cups flour

• 3 tsp. baking powder

• 1/2 tsp salt

• 1/2 cup sugar*

• 1 egg

• 1/2 cup milk

• 1/4 cup butter, melted

• About 1 to 1.5 cups crushed pineapple with 1/2 cup juice (or whatever is left in the can)

• About 1/2 cup shredded coconut

*decrease sugar in recipe if your pineapple has sugar added

Instructions:

Preheat oven to 375 degrees.

In a large bowl, mix dry ingredients. Slowly incorporate wet ingredients and mix until just incorporated. Fold in pineapple and coconut.

Pour (or spoon) mixture into greased muffin pan. Fill each hole about 2/3 full.

Bake 18 - 22 minutes or until slightly browned. Let cool in pan, then remove. Enjoy! This recipe makes 1 dozen muffins.