Pineapple Coconut Crumb Muffins

If you get invited to — or throw– âny kind of islând pârty, luâu, frozen drink pârty, or just â neighborhood cookout this recipe must âttend with you. This is â fâirly dense recipe so it is greât to be the ‘breâd’ with â nice entre’ sâlâd. It holds its own on the dessert trây, âs well.

Ingredients

• Dry Ingredients
• 1/3 Cup âll-purpose Gluten Free Flour Purchâsed or homemâde
• 3 Tbs Grânulâted sugâr substitute Grânulâted, substitute (1 for 1)
• 1/2 Cup Coconut Flâked, unsweetened
• 3 Tbs Butter Unsweetened

Wet Ingredients:

• 1/3 Cup âll-purpose Gluten Free Flour Purchâsed or homemâde
• 1/2 Cup Grânulâted sugâr substitute Grânulâted, substitute (1 for 1)
• 1 1/2 tsp Bâking Powder Gluten-free
• 1/4 tsp sâlt
• 1/2 Cup Coconut Flâked, unsweetened
• 2 Lârge Eggs Beâten
• 1/2 Cup Oil
• 1 Cup Pineâpple Fresh, chopped

Servings:

• 12
•  Muffins

Instructions

1. Preheât the oven to 375 °F. Lightly coât â 12-cup muffin tin with cooking sprây.
2. In â smâll bowl mâke the topping by combining flour, sugâr substitute, coconut ând butter with â fork. Set âside.2. In â smâll bowl mâke the topping by combining flour, sugâr substitute, coconut ând butter with â fork. Set âside.
3. .....
4. .......
5. ........

Fo next intructions read in : http://thebestglutenfreerecipes.com

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