Pina Colada Muffins

These were absolutely incredible! I am a huge fan of both pineapple and coconut so I knew I would love these as soon as I found the recipe. Using canned pineapple and shredded coconut and not imitation flavors really makes the flavors pop! Just close your eyes and imagine the sound of waves crashing at your feet!

MUFFINS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup canola oil
2 tablespoons packed brown sugar
1 egg
1/2 cup coconut milk
1/4 cup unsweetened pineapple juice (from crushed pineapple)
1 cup sweetened flaked coconut
1 cup well-drained crushed pineapple

TOPPING
1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour

1. Heat oven to 400ºF. Line 12 muffin cups with paper liners. Whisk 1 1/2 cups flour, baking powder and salt in medium bowl.

2. Beat sugar, oil and 2 tablespoons brown sugar in large bowl at medium speed 1 minute or until blended. Beat in egg until blended. At low speed, beat in coconut milk and pineapple juice until blended. Beat in flour mixture just until combined. Stir in 1 cup coconut and pineapple.

3. Pour batter into muffin cups, filling three-fourths full. Combine all topping ingredients in small bowl; sprinkle over muffins. Bake 25 to 30 minutes or until tops spring back when lightly touched and toothpick inserted in center comes out clean.

12 muffins

PER MUFFIN: 260 calories, 13 g total fat (7 g saturated fat), 3 g protein, 34.5 g carbohydrate, 25 mg cholesterol, 230 mg sodium, 1.5 g fiber