Pineapple-Coconut Muffins
Since I had such success with the cherry-coconut muffins, I decided to use some of the pineapple sitting in the fridge to make a variation. But I have a problem. When I use fresh fruit in muffins, I think, “I love fruit. Fruit is good. So more fruit will make these even better.” And, yes, loading a muffin with fruit can be tasty, but it can also make it heavy. So these need a little tweaking—and a little restraint on my part—before they’re light and fluffy and perfect. But still, a nice Sunday-morning breakfast. The recipe is basically the same as the cherry-coconut muffins, with somewhere between 1/2 and 3/4 cup diced fresh pineapple swapped out for the dried cherries and the zest of one orange added.
This entry was posted on Sunday, July 27th, 2008 at 10:24 PM and is filed under baked goods, breakfast, coconut, muffins, pineapple. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
January 19th, 2009 at 2:03 PM
I made these and they were DELISH! Thanks for the recipe – oh, and I doubled it, and it made 18 of my mini muffins (which are on the large size for mini-muffins). And I used just barely over a cup of pineapple cut up pretty small.