Ingredients

• 16 oz Gluten Free Muffin Mix
• 1/2 cup Vegetable Oil or melted Butter
• 1 cup Milk
• 2 Eggs
• 1/2 cup drained Crushed Pineapple
• 1/2 cup Shredded Coconut plus extra for garnish

Instructions

1. Preheat oven to 400°F. Grease a standard muffin pan, or line with paper baking cups.
2. Pour muffin mix into a mixing bowl. Make a well in the center and add oil or butter, milk, and eggs. Mix until well combined. Fold in crushed pineapple and shredded coconut.
3. Spoon batter into prepared muffin pan, filling each cup nearly to the top. Sprinkle each muffin with extra shredded coconut to garnish.
4. Bake until muffins are golden brown, about 22 - 25 minutes. Cool in pan for 5 minutes.