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.
| Prep time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes |
Preheat oven to 350 degree.
Prepare pans.
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.