1 (20 oz.) can crushed pineapple
1/2 c. sliced almonds
2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 pkg. (3 oz.) creamed cheese
1 c. sugar
2 tsp. vanilla
1 egg, beaten
1/2 c. sour cream
1/4 c. coconut

Drain pineapple, reserve liquid. Heavily grease muffin tins and line with almonds. Sift flour with soda and salt. Blend cream cheese, sugar and vanilla until smooth. Stir in egg. Add flour mixture alternately with sour cream. Fold in drained pineapple and coconut.

Spoon into prepared pans. Bake at 350 degrees for 35 minutes, or until golden brown. Let stand in pan 5-10 minutes. Turn onto racks. Blend 1 tablespoon butter, 1 cup powdered sugar and 1 tablespoon reserved pineapple juice. Drizzle over warm muffins. Makes about 2 dozen.