Yield: 12 Servings
|2 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|½ cup||Flaked coconut|
|1 \N||Egg; well beaten|
|1 can||(8 oz.) crushed pineapple; undrained|
|\N \N||Sliced almonds; optional|
Preheat oven to 400 degrees F.
Stir together flour, baking powder, salt, sugar, and coconut. Mix egg, oil, milk, and pineapple together well. Add this mixture to dry ingredients.
Stir until just moistened. Fill greased or paper lined muffin pans ⅔ full. If desired, sprinkle sliced almonds over batter and press them in lightly.
Bake for 20 minutes, or until golden brown. Makes 12 to 14 muffins.
Recipe by: "Quick Breads"
Posted to recipelu-digest by "Susan Mori" <bonaparte@...> on Mar 15, 1998