Recipe - Coconut And Pineapple Upside-Down Muffins

6 teaspoon Pineapple preserves
One fourth cup Firmly packed brown sugar
One fourth cup Vegetable oil
1 lg Egg white
One half cup Milk
1 cup Allpurpose flour
1 One half teaspoon Doubleacting baking powder
One half teaspoon Cinnamon
One fourth teaspoon Salt
Three fourths cup Sweetened flaked coconut;
toasted lightly

Drop 1 heaping teaspoon of the preserves into each of 6 wellbuttered 1/3
to One half cup muffin tins. In a bowl whisk together the brown sugar, the oil,
and the egg white until the mixture is smooth and whisk in the milk. In
another bowl whisk together the flour, the baking powder, the cinnamon, the
salt , and the coconut, add the milk mixture, and stir the batter until it
is just combined. Divide the batter among the tins and bake the muffins in
the middle of a preheated 400oF oven for 20 minutes, or until a tester
comes out clean. Let the muffins cool for 3 minutes, run a knife around
each muffin, and lift each muffin out with a fork, inverting it onto a
rack. Jody Prival Makes 6 muffins.

Recipe By : Jody Priva

Posted to MCRecipe Digest V1 #221

Date: Thu, 19 Sep 1996 09:25:29 0400

From: kmeade@IDS2.IDSONLINE.COM (The Meades)