Pineapple Coconut Muffins

Pineapple Coconut Muffins presented by Art and Orchids Bed and Breakfast 
  (in Keeau, Hawaii) 
1 1/3 cups sweetened flaked coconut
1/2 cup milk
2 cups all-purpose flour
1/4 cup pineapple juice
1 cup sugar
1/4 cup oil
1 Tbsp baking powder
1/4 cup butter, melted
1 tsp salt
1 tsp vanilla extract
2 eggs
1/2 cup crushed pineapple, drained well
Heat oven to 350 degrees.
Sprinkle the coconut on a baking sheet and toast for about 10 minutes, stirring frequently. In a large mixing bowl, combine flour, sugar, baking powder and salt. In a small bowl, melt butter in microwave. Add to it milk, oil, butter, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.
Fill 12 non-stick muffin pans two-thirds full. Bake for 25-30 minutes or until they test done. Cool in pan on a wire rack.

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