As many of my baking or cooking ventures go, I'm motivated by items I have that I want to use up. Today it was some coconut left over from Passover. I usually end up throwing it out at some point when it is no longer usable (usually the next Passover.) Along with some crushed pineapple, I had the makings for
Pina Colada Muffins
2 cups all purpose flour
1 Tbsp. baking powder
1/4 cup Splenda® or sugar
1/2 tsp. salt
2 eggs, well beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup to 1-1/4 cup crushed pineapple, drained
1 cup coconut
1. Sift dry ingredients into large bowl.
2. Beat eggs and add to dry mixture along with milk and oil. Stir until moistened.
3. Add coconut and pineapple and mix well.
4. Spray muffin pan with veg.spray and fill with mixture approx.3/4 full.
5. Bake at 425° for 20 minutes. Makes 12 muffins.
The inspiration for this recipe came from a recipe for "Hawaiian Muffins" from a little red booklet called "Just Muffins" compiled by Gaye Hansen.
Her recipe called for sugar - I substituted Splenda® to make it a little more diabetic friendly for my DH. It also called for only 3/4 cup of crushed pineapple - I used 1 cup - and if I make them again, I'll increase that to 1-1/4 cups in order to add a bit more moisture.
We liked them - especially when warm out of the oven and spread with margarine.
The weight watcher point value - to be advised!