Pineapple Prize Muffins

• 8 oz. can crushed pineapple (in juice)
• 3/4 c. all-purpose flour
• 3/4 c. whole wheat flour
• 1/2 c. sugar
• 1/2 c. flaked coconut
• 2/3 c. toasted wheat germ
• 1/2 c. chopped nuts
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. plain yogurt
• 2 eggs
• 1/4 c. oil

1. Turn pineapple into wire strainer and drain. Combine flours, wheat germ, sugar, coconut, nuts, baking soda and salt. In a separate bowl, combine drained pineapple, yogurt, eggs and oil. Mix well. Add to dry mixture. Stir lightly just until all of the dry mixture is moistened.
2. Spoon into greased or paper lined muffin pans (2 3/4-inch diameter), filling 3/4 full. Bake 18 to 20 minutes in a 400u0b0 oven.
3. Makes 15 to 18 muffins.

pineapple, allpurpose, whole wheat flour, sugar, flaked coconut, toasted wheat germ, nuts, baking soda, salt, plain yogurt, eggs, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468727 (may not work)