2 c. all-purpose flour
1/2 c. sugar
2 tbsp. baking powder
1/4 tsp. baking soda
1/2 c. flaked coconut
1 (20 oz.) can crushed pineapple, unsweetened
1/3 c. shortening, melted
1 egg, beaten

Combine first four ingredients in a large bowl; stir in coconut. Make a well in center of mixture. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 degrees for 20 minutes. Yield: 1 dozen.