Makes 16 muffins
Being responsible for cooking meals for Tillie, her octogenarian employer, Emory likes to serve muffins for an easy breakfast. She often makes a variety of batches ahead of time and then, once completely cooled, wraps individual muffins in plastic wrap and stores them in the freezer. This gives Emory and Tillie more time to linger over coffee, with an extra muffin, as they solve murders or come up with crazy cocktail-flavored cupcakes recipes.
Heat oven to 350°. Line muffin tins with paper cupcake liners and set aside.
Drain the crushed pineapple well and reserve ¼ cup juice. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and sugar then stir in ½ cup coconut flakes. Set aside.
In a medium bowl, whisk together eggs, coconut milk, melted coconut oil, pineapple, reserved pineapple juice, and vanilla. To melt coconut oil, place coconut oil in a microwave-safe bowl coconut oil in a microwave-safe bowl and heat at 50% power for 30 seconds. Stir and repeat heating as necessary until melted, before adding to bowl.
Make a well in the center of the dry ingredients then pour the wet ingredients in and stir together until combined.
Fill the muffin tin cups ¾ full then divide remaining ¼ cup coconut flakes and sprinkle over the top of the batter.
Bake 18–20 minutes. The tops should turn golden and the muffins spring back when lightly pressed.
Remove from oven and cool in the cupcake tin for 5 minutes. Remove the muffins from the pan and cool on a wire rack.
Store leftovers in an airtight container for up to 2 days. To store longer, wrap cooled muffins individually in plastic wrap then place in a freezer-safe Ziploc bag. Refrigerate until thoroughly chilled then store in the freezer. Allow plastic-wrapped muffins to defrost at room temperature for a few hours, or overnight.
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