Piña Colada Muffins

To celebrate birthdays, Denise Carver likes to make people the dessert of their choice. These muffins are the result of mixing two of her edible gifts: coconut cake for her mom and pineapple upside-down cake for her brother. "It took a few tries," Denise says, "but I think it was worth it. Everyone loves them."

MUFFINS

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup canola oil
2 tablespoons packed brown sugar
1 egg
1/2 cup coconut milk
1/4 cup unsweetened pineapple juice (from crushed pineapple)
1 cup sweetened flaked coconut
1 cup well-drained crushed pineapple

TOPPING

1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour

1. Heat oven to 400ºF. Line 12 muffin cups with paper liners. Whisk 1 1/2 cups flour, baking powder and salt in medium bowl.

2. Beat sugar, oil and 2 tablespoons brown sugar in large bowl at medium speed 1 minute or until blended. Beat in egg until blended. At low speed, beat in coconut milk and pineapple juice until blended. Beat in flour mixture just until combined. Stir in 1 cup coconut and pineapple.

3. Pour batter into muffin cups, filling three-fourths full. Combine all topping ingredients in small bowl; sprinkle over muffins. Bake 25 to 30 minutes or until tops spring back when lightly touched and toothpick inserted in center comes out clean.

12 muffins

PER MUFFIN: 260 calories, 13 g total fat (7 g saturated fat), 3 g protein, 34.5 g carbohydrate, 25 mg cholesterol, 230 mg sodium, 1.5 g fiber


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