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Pina Colada Muffins

1 1/3 cups sweetened flaked coconut

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs

3/4 cup milk

1/4 cup vegetable oil

1/4 cup butter, melted

1 teaspoon vanilla extract

1/3 cup crushed pineapple, drained well

1. Heat oven to 350*F (175*C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Sprinkle the coconut on a baking sheet and toast for about 10 minutes, or until golden, stirring frequently.
3. In a large mixing bowl, combine flour, sugar, baking powder and salt.
4. In a small bowl, combine eggs, milk, oil, butter and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.
5. Fill prepared muffin tin two-thirds full. Bake for 25 to 30 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.