2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. packed brown sugar
1 well beaten egg
1 c. dairy sour cream
1 (8 3/4 oz.) can crushed pineapple
1/2 c. chopped nuts
1/3 c. cooking oil
1/4 c. coconut

Stir together thoroughly the flour, baking powder, baking soda, and salt; stir in brown sugar. Combine egg and sour cream. Stir in undrained pineapple, nuts, oil, and coconut; add to dry ingredients all at once. Stir until moistened. Fill greased muffin pans 2/3 full. Bake at 400 degrees about 20 minutes. Makes 18 muffins.