It was time to come up with another muffin flavor and I 'spose I was feeling rather tropical. Not to mention, we always have shredded coconut and pineapple lying about. Why not? Voila, gluten free coconut pineapple muffins.
Preheat oven to 350 degree.
Put dry mix along with the shredded, toasted coconut in a large mixing bowl.
Separately, mix together the oil, eggs, buttermilk, pineapple tibits and rum. Add to dry ingredients and mix well.
Fill pans about 3/4 full and bake 15-20 minutes or until springy to the touch.