Piña Colada Muffins

Amazing texture, fruit ladened, very tasty, my second most requested muffin recipe. 

Follow this link to the recipe:

Piña Colada Muffins

• 2 cups biscuit mix (Bisquick or similar)
• 3/4 cup shredded coconut
• 1/4 cup sugar
• 4 T. butter, melted
• 2 containers of Pina Colada yogurt,  6 ounce each.  Pineapple yogurt or vanilla can be substituted.
• 1 egg, beaten
• 8 oz can of crushed pineapple

Night before:

Mix first 3 ingredients in a bowl.

Mix rest of ingredients in a second bowl, cover and refrigerate overnight.

Grease 18 muffin cups

Set oven to come on at 400 degrees in the morning

Next morning:

Pour wet ingredients into dry, and stir until just moistened.  Over beating will make them tough

Spoon batter into prepared muffin cups.  I use an ice cream scoop with a lever to  do this.  It makes for even sized muffins.

Bake for 15 minutes in the preheated 400 degree oven.

NOTES:

I have tried these with chopped apples and cinnamon sugar topping to biscuits, omitting the coconut and pineapple.  Good, but not as good as the originals.