Pineapple Coconut Muffins

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
2 eggs
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.