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Pineapple Coconut Muffins Recipe

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This recipe for Pineapple Coconut Muffins, by , is from The Turnbull Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Completely Delicious

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups all purpose flour
1 tsp baking soda
¼ tsp coarse salt
½ cup brown sugar
¼ cup + 2 tbsp coconut, shredded, unsweetened
3 egg whites
3 tbsp unsalted butter, melted
2/3 cup sour cream
1 cup pineapple, diced into small pieces
2 tsp dark rum

Directions:
Directions:
Preheat oven to 375º. Butter and flour a muffin pan, or line with muffin paper liners. In a medium bowl, combine the flour, baking soda, salt, 6 tbsp or sugar, and ¼ cup¾ of the coconut. In another bowl, whisk the sour cream, butter, egg whites, and rum together until smooth. Stir in the diced pineapple. Stir the dry ingredients into the sour cream mixture and stir with a spoon until just combined, do not overmix. Spoon the batter into the prepared muffin pan, filling each cup to about ¾ fo the way full. In a small bowl, combine the remaining coconut and brown sugar. Sprinkle over the muffin batter. Bake until a toothpick inserted into the centre comes out clean, about 20 - 25 minutes. Cool on a wire rack.

Personal Notes:
Personal Notes:
May substitute vanilla for the rum.

 

 

 

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