Mmmmm Muffins....

For those of you that know me I'm a little obsessed with baking. In fact lately I've been renting myself out on Sundays to teach people how to make muffins. Acutally just two of my friends but it's been a lot of fun. After spending yesterday baking muffins with a friend I decided this morning that I'd make myself some of my favorite muffins. After eating one when they're all warm and yummy coming out of the oven I decided to pass on this recipe to all of you. This is the best muffin recipe I have ever found. I never get sick of them. The pineapple in these muffins make them so moist. I've shared this recipe with many who all love them as well (well unless your throat tightens when you eat pineapple then they weren't so delightful for one of you). I've made a few alterations to the recipe so I'll include those in here. Let me know what you think if you venture into baking these yummy muffins!

Pineapple Muffins

INGREDIENTS:
1 1/3 cup all-purpose flour (I use half whole wheat)
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped pecans (I use walnuts, find they go better with the recipe)
2/3 cup rolled oats
1 cup sour milk (just add one Tbs. of vinegar to a cup of milk and let stand a few minutes to make sour milk)
1/2 cup melted butter (I use 1/4 cup unsweetened apple sauce and 1/4 cup canola oil)
1 large egg
1 can (approximately 15 ounces) crushed pineapple, drained well
1/2 cup shredded unsweetened coconut

PREPARATION:
1. In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture.
2. In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg.
3. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut.
4. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely. (makes about 18 muffins)