Coconut and Pineapple Upside-Down Muffins

* Exported from MasterCook *

Coconut and Pineapple Upside-Down Muffins

Recipe By : Jody Priva
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
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6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted lightly

Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to
1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and
the egg white until the mixture is smooth and whisk in the milk. In another
bowl whisk together the flour, the baking powder, the cinnamon, the salt ,
and the coconut, add the milk mixture, and stir the batter until it is just
combined. Divide the batter among the tins and bake the muffins in the
middle of a preheated 400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife around each muffin,
and lift each muffin out with a fork, inverting it onto a rack.
Jody Prival Makes 6 muffins.

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