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Sticky Coconut-Almond Pineapple Muffins




Source of Recipe


Macklinda


List of Ingredients




Sticky Coconut-Almond Pineapple Muffins

Ingredients:

Topping:
/3 cup (75 mL) each sliced, toasted almonds and shredded coconut
1/4 cup (50 mL) each brown sugar and melted butter

Batter:
1/2 cup (125 mL) melted butter or vegetable oil
3/4 cup (175 mL) lightly packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
14 oz (398 mL) can crushed pineapple, in juice
1 cup (250 mL) each all-purpose and whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) salt



Recipe



Preheat oven to 400�F.
Spray muffin cups with non-stick spray.

Topping: divide an equal amount of almonds and coconut each between the muffin cups. Sprinkle an equal amount of sugar over each and drizzle evenly with melted butter. Reserve.

Batter: Blend butter and brown sugar until well combined in a bowl. Whisk in the eggs, adding one at a time, and stir in vanilla and pineapple. Reserve.

Combine the flours, baking powder, cinnamon, ginger and salt in a large bowl. Blend until well combined. Make a well in the dry ingredients and pour in pineapple mixture. Blend just until combined. Divide batter between prepared cups.

Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip. Turn out onto a cooling rack and spoon any glazed almond-coconut mixture that sticks to the pan over muffins. Serve warm.

Makes 12 muffins.