Prep 10 mins
Cook 25 mins
These beauties have an intense citrusy pina colada flavor, and make a bright addition to your morning coffee or an elegant brunch.
- 2 cups flour
- 1 1⁄4 cups sugar
- 1 cup sweetened flaked coconut
- 1⁄2 cup fresh pineapple, finely diced
- 1 tablespoon baking powder
- 1 teaspoon lemon zest, freshly grated
- 1 teaspoon orange zest, freshly grated
- 1⁄4 teaspoon salt
- 2 eggs
- 1⁄3 cup skim milk
- 4 tablespoons canola oil or 4 tablespoons any flavorless oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
- 2 cups powdered sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon orange juice, freshly squeezed
- 1⁄2 cup sweetened flaked coconut
- MUFFINS: Preheat oven to 400 degrees.
- Line large size 1 cup muffin pans with corresponding large paper liners.
- In a large bowl, combine flour, sugar, coconut flakes, baking powder, both zests and salt.
- In a separate bowl, combine eggs, milk, oil and both juices until incorporated.
- Add wet ingredients to dry ingredients, and stir gently until combined.
- Pour approximately 3/4 cup batter in each paper liner.
- Bake for approximately 25 minutes, or until a toothpick comes out clean.
- Allow to cool, and remove muffins from pan.
- GLAZE: Spread 1/2 cup coconut flakes on a small sheet pan or ovenproof skillet, and bake in a 350 degree oven until golden, about 5 to 7 minutes CAUTION: Coconut burns easily, so keep an eye on it.
- In a clean bowl, blend powdered sugar with 1 tablespoon each of freshly squeezed lemon juice and orange juice until smooth. Consistency should be like that of white glue. CAUTION: Humidity may affect proportions. If more liquid is needed, add a few drops of juice at a time as necessary. If mixture is too liquid, add more powdered sugar as necessary.
- Spoon glaze onto cooled muffin tops.
- Sprinkle toasted coconut immediately onto freshly glazed muffins before the glaze dries.