*  Exported from  MasterCook  *
 
                 Coconut and Pineapple Upside-Down Muffins
 
 Recipe By     : Jody Priva
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      teaspoons     pineapple preserves
      1/4  cup           firmly packed brown sugar
      1/4  cup           vegetable oil
    1      large         egg white
      1/2  cup           milk
    1      cup           all-purpose flour
    1 1/2  teaspoons     double-acting baking powder
      1/2  teaspoon      cinnamon
      1/4  teaspoon      salt
      3/4  cup           sweetened flaked coconut -- toasted lightly
 
 Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to
 1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and
 the egg white until the mixture is smooth and whisk in the milk. In another
 bowl whisk together the flour, the baking powder, the cinnamon, the salt ,
 and the coconut, add the milk mixture, and stir the batter until it is just
 combined. Divide the batter among the tins and bake the muffins in the
 middle of a preheated 400oF oven for 20 minutes, or until a tester comes out
 clean. Let the muffins cool for 3 minutes, run a knife around each muffin,
 and lift each muffin out with a fork, inverting it onto a rack. 
 Jody Prival Makes 6 muffins.
 
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