Pineapple-Coconut Muffins

I love the coconut and fresh pineapple in these muffins.  

These muffins make a nice treat for breakfast in the morning or after dinner.

And it's healthy!

Enjoy!

Ingredients:

makes 18 muffins

4Tbsp unsalted butter (room temp)

2 c whole-wheat white flour (or all-purpose flour)

1 Tbsp baking powder

1/2 tsp salt

1/2 c stevia (or table sugar)

1 large egg (room temp)

1 tsp vanilla

1 c milk*

1 c fresh pineapple (diced)

1 c shredded sweetened coconut

*If using whole wheat flour, add more milk by teaspoons if batter seems thick

Instructions:

1. Melt 4 Tbsp unsalted butter in saucepan.
2. In a separate bowl, whisk 1 large egg until just broken.
3. Add 1 c milk and melted butter into bowl with whisked egg.
4. In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 tbsp baking powder and 1/2 tsp salt.
5. Make a well in flour, and pour butter/milk mixture into bowl.
6. Mix to make a smooth batter.
7. Add 1 c sweetened coconut.
8. Add 1 c (pat dry) Fresh Pineapple.
9. Top muffins with extra diced pineapple.
10. Bake in 425 degree oven for 15-17 minutes.

Instructions with pictures

 Melt 4 Tbsp unsalted butter in saucepan.

In a separate bowl, whisk 1 large egg until just broken.

Add 1 c milk, melted butter and 1 tsp vanilla into bowl with whisked egg.

Beat the egg mixture until foamy.

In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 Tbsp baking powder and 1/2 tsp salt.

Make a well in flour, and pour egg mixture into bowl.

Mix to make a smooth batter.

Add 1 c sweetened coconut.

Add 1 c (pat dry) Fresh Pineapple.

Top muffins with extra diced pineapple.

Bake in 425 degree oven for 15-17 minutes.