Piña Colada Muffins

"From Canadian Living's Dinner Club menu. Though I've not tried this yet, I imagine they would be good with half the white flour substituted with whole wheat. Hope you like them!"
 
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Ready In:
35mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • In large bowl, whisk together flour, sugar, coconut, baking powder, baking soda, nutmeg and salt.
  • In separate bowl, whisk together eggs, milk, pineapple juice, oil and vanilla. Pour over dry ingredients; sprinkle with crushed pineapple. Stir until dry ingredients are just moistened.
  • Spoon into 12 greased or paper-lined muffin cups. Sprinkle with additional coconut, if desired.
  • Bake in centre of 375 F (190 C) oven for 20 to 25 minutes or until firm to the touch. Makes 12 muffins.

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Reviews

  1. Wonderful muffins that are different from our typical morning muffins. It was a great way to use some extra coconut and crushed pineapple that I had in the kitchen. Next time, I will add some chopped pecans to the batter, for what I think will be a great addition.
     
  2. These were not sweet so hubby found them very good. Easy to make and they were tasty . I used a pan for 12 muffins and a small loaf pan.I also used unsweetened cocconut . Made for P A R T Y
     
  3. Very yummy! I used 2 c. white flour and 1/2 c. whole wheat flour. I think I will try more wheat flour next time. I will also reduce the sugar, as they were a bit sweet, making them more like dessert muffins than breakfast muffins. This recipe could probaby make 18 muffins. I had to fill my 12 cups to the brim so the muffins were huge! I really enjoyed the flavor of this atypical muffin recipe. Thanks for sharing!
     
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