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Paradise and Pennant Candied Fruit

Pina Colada Muffins with Toasted Coconut Streusel Topping

This luscious muffin is filled with coconut and pineapple, bringing to mind swaying palm trees and warm beaches. This treat makes every brunch special.

Ingredients:

• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup of sugar
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs, beaten
• 1/4 cup butter, melted
• 1 cup coconut cream
• 1/2 tsp coconut extract
• 1/2 Candied Pineapple, chopped
• 1 cup toasted coconut

Coconut Streusel topping:

• 1/4 cup butter, softened
• 1 cup coconut
• 3/4 cup sugar
• 1/2 cup flour
• Pinch of salt

Directions:

Note: For Toasted coconut: bake on a cookie sheet at 350 degrees.

to be continued…