Snack: Pineapple Coconut Muffins

Ingredients

  • 1 bag (about 900 grams) oatmeal muffin mix
  • 1 cup canned pineapple tidbits, well-drained
  • 1 cup shredded coconut, preferably unsweetened
  • 2 cups of milk

Directions for Preparation

  1. Preheat
  2. the oven to 375°F.
  3. Put everything in a large bowl.
  4. Add 2 cups of milk.
  5. Mix gently until combined. Do not over stir.
  6. Pour the batter into greased baking pans.
  7. Bake until a toothpick inserted in the middle comes out clean.

Let cool completely before placing in freezer bags. Label and date the bags. The muffins or loaves can be stored for 8 months in the freezer.

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