These muffins originally started out as orange muffins…but I got bored. I thought they needed a bit more life, so I added a little coconut and pineapple. The result was pretty good for a random whim.
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
6 tablespoons butter, melted
2 tablespoons orange juice concentrate
2 tablespoons pineapple juice
1 teaspoon orange zest, I used fresh
1 cup flaked coconut
1/2 cup chopped or crushed pineapple
Line 6 jumbo muffin cups with liners or 12 standard muffin cups. Preheat oven to 350 degrees F.
In a bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the egg, sour cream, butter, pineapple juice and orange juice concentrate. Stir into the dry ingredients just until moistened. Stir in chopped pineapple and coconut.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. If you wish you can add coconut to the tops of the muffins with about 5 minutes left to bake. Cool for 5 minutes before removing from pans to a wire rack.