The Parade magazine for October 7, 2012, "Around the Table" the table article was "Muffin Mania." It had a basic muffin recipe for making a dozen muffins, with eight mix-in options for different varieties, including Oatmeal, Raisin, Lemon Poppy Seed and Apple Pie. I opted to try the Pineapple Coconut version.
2 cups flour
1 T. baking powder
1/4 cup sugar
3/4 tsp. salt
1 cup milk
1/2 cup canola oil
1 1/2 tsp. vanilla extract
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or line muffin cups with paper liners.
2. In a medium bowl, combine flour, baking powder, sugar and salt. In a large bowl, beat eggs, milk, oil and vanilla for 1 minute on medium. Add flour mixture. Beat just until no streaks of flour remain--do not overmix!
3. Spoon batter into muffin cups. Bake for 18 to 20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.
For pineapple coconut variety: Stir 1/2 cup shredded, sweetened coconut and 1/4 cup drained, chopped canned pineapple into batter. Sprinkle each muffin with 1 tsp. coconut before baking.