Pina Colada Muffins

Pina Colada Muffins I

Makes 12

 

2 ½ cups (625mL) flour

1 cup (250mL) packed brown sugar

1 ½ tsp (7mL) baking powder

1 tsp (5mL) baking soda

½ tsp (2mL) salt

½ cup (125mL) shredded sweetened coconut

½ tsp (2mL) nutmeg

2 eggs

1/3 cup (75mL) vegetable oil

1 tsp (5mL) vanilla

½ cup (125mL) milk

½ cup (125mL) pineapple juice

1 tbsp (15mL) lemon zest

¾ cup (175mL) drained canned crushed pineapple

In a large bowl whisk together flour, brown sugar, baking powder, baking soda, coconut nutmeg and salt.

In a separate bowl whisk together eggs, vegetable oil, milk, pineapple juice, lemon zest and vanilla

Pour wet over dry ingredients and add in pineapple. Stir until just combined

Spoon into muffin tin. Sprinkle with coconut. Bake at 375˚F for 20-25 min

Canadian Living March 2000

 Pina Colada Muffins II

1 ⅓ cups (300mL) flour

½ cup (125mL) brown sugar
1 ½ tbsp (7mL) baking powder

½ tsp (2mL) baking soda
¼ tsp (1mL) salt

¼ cup (60mL) shredded sweetened coconut
¼ tsp (1mL) ground nutmeg

1 egg
8 tsp (40mL) oil

½ tsp (2mL) vanilla
¼ cup (60mL) milk

¼ cup (60mL) pineapple juice
⅓ cup (90mL) drained crushed pineapple

Preheat oven to 400°F. in a large bowl, mix together flour, brown sugar, baking powder, baking soda, salt, coconut and nutmeg. In a medium bowl, beat egg then add oil, vanilla, milk, and pineapple juice. Make a well in dry ingredients then pour in liquid ingredients all at once. Sprinkle crushed pineapple over top then mix until just moistened. Fill paper lined or greased muffin cups approximately ⅔ full, sprinkle with coconut. Bake 20-25 minutes.

Cooking Class Grade 9