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

Drain pineapple, reserve syrup. Heavily grease muffin pans and line with almonds. Mix 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 in prepared pans. Bake at 350 degrees for 30 minutes or until golden brown.

GLAZE:

1 tbsp. butter
1 c. powdered sugar
1 tbsp. reserved pineapple syrup

Mix together and glaze muffins.