2 c. plain flour
1 c. sugar
1 tsp. salt
1 tsp. baking powder
1/4 c. shortening
1 egg
1/2 c. sour cream
1 med. can crushed pineapple
2 tsp. pineapple juice
1/2 c. flaked coconut

Preheat oven to 375 degrees. Drain pineapple; save 2 teaspoons of juice. Mix flour, salt, baking powder and sugar; stir it well. With pastry blender, cut in shortening until it is size of peas. Set aside.

In another bowl, slightly beat egg; add sour cream, pineapple and juice and coconut. Mix well in center of dry ingredients. Stir until all ingredients are moistened. Spoon batter into muffin tins 2/3 full. Bake 20-25 minutes or until slightly brown.