The first time my husband and I had these muffins were on vacation on Maui where we stayed at a bed and breakfast. Every morning the owner made breads and had juice and fruit for us to eat. Everything was so tasty! I think it was the combination of short travel from plant to plate and the beautiful setting we ate them in.
You can make these in jumbo size (which is how she made them) or in regular muffin size. Either way they are delicious. I think next time I may add some chopped macadamia nuts to the muffins.
Piña Colada Muffins1-1/3 cups sweetened coconut flakes
2 cups all purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup oil
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/3 cup crushed pineapple, drained
Preheat oven to 350 degrees. Grease and flour a 6 jumbo or 12 standard cup muffin tin.
Toast coconut in non stick pan. You have to watch and stir often. It doesn't seem to be browning and then all of of a sudden it is. Very easy to burn if you don't watch carefully. I browned mine until almost where I wanted it then turned off the stove so the residual heat could brown the rest.
In mixing bowl combine flour, sugar, baking powder, and salt.
In a small bowl combine eggs, milk, oil, butter, and extracts.
Add wet to dry.
Stir until just moistened (or pretty close.) Do not overmix or your muffins will be tough.
Fold in the pineapple and toasted coconut.
Fill muffin tins evenly for 12 regular muffins or 6 jumbo. It should fill about 3/4 full for regular and 2/3 if I recall for jumbos.
Bake regular size for 18-20 minutes and jumbo for 20-25 or until toothpick inserted comes out clean. Cool in pan on wire rack.
Washington County Champion in Breads/No Yeast