Ingredients:
1/2 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shredded unsweetened coconut
2 cups flour
1 (20 ounce) cans pineapple
Directions:
Preheat oven to 350F, line 2 muffin pans with paper cups.
In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
Combine salt, baking powder, coconut, and flour.
Drain and chop pineapple, reserving juice (about 7 ounces).
Add the flour mixture to the butter mixture alternately with the reserved juice.
Fold in pineapple, and fill muffin cups 2/3 full.
Bake for 20-25 minutes.
Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.