Pineapple Coconut Crumb Muffins

Crumb Topping

1/3 c. flour
1/3 c. coconut (chopped if desired)
3 T. sugar
3 t/ chipped macadamia nuts
3 T. butter, softened

Mix together cutting the butter into the other ingredients with a knife.  Set aside.

Muffin Batter

1 1/3 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. coconut, slightly chopped
2 large eggs, whipped
1/2 c. oil
3 T. pineapple juice (reserve from drained pineapple)
3/4 c. drained crushed pineapple

Preheat oven to 375 degrees...Makes 12 regular muffins.
Stir together the dry ingredients and mix together the wet ingredients.  Stir the wet and dry ingredients together until just mixed.  Fill cups 2/3 full.  Crumble topping over batter.  Slightly press the topping into the batter.  Bake for 20-22 minutes or until wooden pick inserted into center of the muffin comes out clean. Let cool in tin for about 5 minutes.  Remove to wire rack or eat them while they are warm. 

These taste a lot like the Hawaiian Coffee Cake but with a little twist.  Dad even liked them!