Pineapple Coconut Muffins

Muffins make for a warm, filling, scrumptious breakfast. I like making them on a cool morning because the oven warms the house up just a titch and the family loves to wake up to the smell of them cooking in the kitchen. Serve them with fruit or cereal or eat them all by themselves. Either way you will enjoy your breakfast and be full when your finished.

Pineapple Coconut Muffins

1 1/3 c. flour

1/2 c. sugar

1/3 c. brown sugar, packed

1 t. baking powder

1/2 t. baking soda

1/2 c. chopped walnuts

2/3 c. rolled oats

1 c. buttermilk

1 cube melted butter

1 egg

2 t. vanilla

1 15oz can crushed pineapple, WELL drained

1/2 c. shredded coconut

Topping:

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. shredded coconut

4 T rolled oats

6 T cold butter, cut up

Spray 18 muffin cups with pan coating. In a large mixing bowl combined first 7 ingredients. Mix well. In a separate mixing bowl, stir together buttermilk, melted butter, vanilla and egg. Pour into dry ingredient and mix until dry ingredient is moistened. Don't over mix or your muffins will be tough. Fold in DRAINED pineapple and coconut. Stir gently. Spoon muffin batter into prepared muffin tins. Fill about 2/3 full.

For topping:

Mix all dry ingredient together. Cut in butter with a pastry blender until topping is coarse and crumbly. Sprinkle over the top of muffin batter in each prepared muffin cup. Bake at 400 degrees for 15-20 minutes or until firm. Cool 5 minutes before serving. Serve muffins with butter or better yet- HONEY butter...mmmmmmmm!

Julie~