By Carol Ramos, The Pastry Chef's Baking
Makes one dozen muffins
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup coconut
1 egg
1/4 cup corn oil
1/4 cup melted butter
1/3 cup milk
1 teaspoon vanilla extract
1 cup crushed pineapple, undrained
For the topping:
2 tablespoons butter
7 tablespoons light brown sugar
7 tablespoons chopped walnuts
1. Heat the oven to 400 degrees F.
2. In a large bowl, sift together the flour, baking powder, and salt. Stir in the brown sugar and coconut.
3. In another bowl, mix the egg, corn oil, butter, milk, vanilla extract and pineapple. Stir the pineapple mixture into the dry ingredients just until moistened.
4. Fill greased muffin tins. Make the topping by cutting the butter into the brown sugar and stirring in the walnuts. Sprinkle the topping over the batter. Bake for 20 minutes or until the muffins are a golden brown.
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