Description
It was time to come up with another muffin flavor and I 'spose I was feeling rather tropical. Not to mention, we always have shredded coconut and pineapple lying about. Why not? Voila, gluten free coconut pineapple muffins.
Ingredients
18 oz
Cheatin' Wheat 3-in-1 Muffin Mix 1 c
Oil 1 c
Buttermilk 1 T
Rum 2
Whole Eggs 1 c
Pineapple Tidbits (Well-Drained) 1⁄2 c
Shredded Coconut (Toasted)Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 20 minutes |
| Total time | 30 minutes |
Instructions
Preheat oven to 350 degree.
Prepare pans.
Put dry mix along with the shredded, toasted coconut in a large mixing bowl.
Separately, mix together the oil, eggs, buttermilk, pineapple tibits and rum. Add to dry ingredients and mix well.
Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.
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