Coconut Pineapple Citrus Glazed Muffins

These beauties have an intense citrusy pina colada flavor, and make a bright addition to your morning coffee or an elegant brunch.

• Ready In: 35 mins
• Serves: 10
• Yields: 10 1 cup muffins (This is the large size)

Ingredients

• MUFFINS

• 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

• GLAZE

• 2  cups powdered sugar
• 1  tablespoon lemon juice, freshly squeezed
• 1  tablespoon  orange juice, freshly squeezed
• 1⁄2 cup sweetened flaked coconut

Directions

1. MUFFINS: Preheat oven to 400 degrees.
2. Line large size 1 cup muffin pans with corresponding large paper liners.
3. In a large bowl, combine flour, sugar, coconut flakes, baking powder, both zests and salt.
4. In a separate bowl, combine eggs, milk, oil and both juices until incorporated.
5. Add wet ingredients to dry ingredients, and stir gently until combined.
6. Pour approximately 3/4 cup batter in each paper liner.
7. Bake for approximately 25 minutes, or until a toothpick comes out clean.
8. Allow to cool, and remove muffins from pan.
9. 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.
10. 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.
11. Spoon glaze onto cooled muffin tops.
12. Sprinkle toasted coconut immediately onto freshly glazed muffins before the glaze dries.