Coconut and Pineapple Upside-Down Muffins

Directions

1. 1

   6 teaspoons pineapple preserves 1/4 cup firmly packed brown sugar 1/4 cup vegetable oil 1 large egg white 1/2 cup milk 1 cup all-purpose flo

2. 2

   In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk

3. 3

   In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the ba

4. 4

   Divide the batter among the tins and bake the muffins in the middle of a preheated 400oF oven for 20 minutes, or until a tester comes out cl

5. 5

   Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack

6. 6

   Jody Prival Makes 6 muffins.