Pineapple-Coconut Muffins

We’re in lock-down as I write these words - sheltering in place as the novel coronavirus (COVID-19) rages. 

I strongly believe “treats” are necessary in hard times. Just as the French had their champagne when WW II ended, we have freshly baked muffins. Where a “treat” was once an evening in a fine restaurant (impossible), a mini-vacation (also impossible), or a game of cards with friends (ditto), a muffin is a pick-up, whether for breakfast or a snack (Pssst! If you need more of a pick-up than that, this may help): 

https://whatsonnicolepartonsmind.blogspot.com/2020/04/coping-with-covid-19_6.html 

Pineapple-Coconut Muffins

These light and delectable muffins offer a taste of the tropics. Extra-delicious, they’re more similar to a cupcake than a muffin. If you don’t have coconut or pineapple on hand, try these with freshly grated orange peel, orange sections trimmed small, and perhaps some toasted, coarsely chopped walnuts - or wait until this nightmare ends, marking this recipe for your “make later” list. I guarantee ... They’ll be worth the wait!

Frosting these muffins isn’t necessary, but I gave each a smear of Buttercream I’ve been keeping in the deep freeze for (you really don’t want to know, but it’s been a lo-o-o-ng time). The recipe’s Indexed under Frosting: Buttercream.

Pineapple-Coconut Muffins 

1⁄2 c. (125 mL) butter or margarine, softened 

1-1⁄4 c. (300 g) granulated sugar

2 eggs

1⁄2 (2 mL) tsp. vanilla  

1⁄4 (1 mL) tsp. salt 

2-1⁄2 tsp. (10.2 mL) baking powder 

1⁄2 c. (125 mL) shredded, unsweetened coconut 

2 c. (500 mL) all-purpose flour

3/4 c. (6 oz. or 180 mL) pineapple tidbits, reserving juice

3/4 c. (6 oz. or 180 mL) pineapple juice

1/2 recipe for Buttercream Frosting (optional)

Preheat oven to 350 deg. F. Line two standard muffin pans with paper liners. In large bowl, beat margarine or butter with sugar until pale and fluffy. Add eggs and vanilla, beating well. In medium bowl, combine salt, baking powder, coconut, and flour. Set aside.

Add flour mixture to butter mixture alternately with reserved pineapple juice, beginning and ending with flour mixture. Fold in drained pineapple tidbits. 

Pour batter into “full” line of muffin papers. Bake 40-to-45 min., until toothpick poked into centre of muffins comes out clean. Cool 5 min. in pan before turning muffins out onto wire rack. Makes 15 large muffins. Frost lightly when completely cool. Alternately, lightly sugar the tops for a little crunch!

Note: Because I filled the muffin pans to the top (rather than “2/3 full” muffin recipes usually suggest), and because I used a generous amount of pineapple tidbits, this recipe requires a longer baking time than most muffins or cupcakes.