MUFFINS:

2 c. all-purpose flour
3/4 c. whole bran cereal
1/2 c. coconut
2 tsp. baking powder
1 tsp. cinnamon
3 1/2 oz. jar macadamia nuts, chopped (opt.)
1/2 c. (1 stick) butter, softened
1 c. sugar
1/4 c. firmly packed brown sugar
3 eggs
3/4 c. (about 2 med.) mashed bananas
2 tsp. vanilla
8 oz. can crushed pineapple in its own juice, drained

Heat oven to 350°F. Line with paper baking cups or grease bottoms only of 22 regular sized muffin cups or 12 jumbo muffin cups. Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour, cereal, coconut, baking powder, cinnamon and macadamia nuts; mix well.

In another large bowl, combine 1/2 cup butter, sugar and brown sugar; beat until light and fluffy. Add eggs; blend well. Stir in mashed bananas, vanilla and pineapple; blend well. Add to dry ingredients all at once; stir until dry ingredients are just moistened. Fill greased muffin cups 2/3 full.

Bake at 350°F for 20 to 30 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 2 minutes. Remove from pans.

FRUIT SPREAD:

1/2 c. (1 stick) butter, softened
1/3 c. pineapple fruit spread, preserves or jam

In small bowl, combine spread ingredients at low speed until well blended. Serve with muffins. 22 regular sized muffins or 12 jumbo muffins.