Pineapple & Coconut Mini Muffins

• 1-1/4 cup Self-Rising Flour
• 1 pinch Salt
• 1 whole Egg, Beaten
• 3 Tablespoons Whole Milk
• 1/4 cups Canned Crushed Pineapples, Reserve Juice For Glaze If Desired
• 1/4 cups Sweeted Coconut Flakes
• FOR THE OPTIONAL GLAZE:
• Reserved Pineapple Juice From Canned Pineapples
• 1 cup Confectioners Sugar

1. Preheat oven to 400u0b0F. Spray a 24-count mini muffin tin with your favorite baking spray (I use Baker's Joy) and set aside.
2. In the bowl of a stand mixer using the paddle attachment on low speed, add all ingredients and combine. Do not overwork batter. Scoop into prepared muffin tin wells and bake 12-14 minutes or until golden brown. Allow to cool.
3. If desired, lightly frost or drizzle with pineapple-sugar glaze. For the glaze, mix juice and sugar until smooth.
4. Place muffins in an airtight container until ready to serve. Enjoy!

flour, salt, egg, milk, ubc, ubc, pineapple juice, confectioners sugar

Taken from tastykitchen.com/recipes/breads/pineapple-coconut-mini-muffins/ (may not work)