2 cups all-purpose flour

1 c. coconut flakes

1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 (8 ounce) can crushed pineapple in juice, undrained

1 egg, beaten

3/4 cup milk

1/4 cup butter, melted and cooled

7 oz. sour cherries, coarsely chopped

Preheat oven to 375º F

Combine the dry ingredients (flour, coconut, sugar, baking powder, salt) in a large bowl.

In a small bowl, combine the wet ingredients (pineapple with juice, milk, egg, butter). Pour wet ingredients into dry ingredients and stir just until combined. Fold in chopped cherries.

Pour batter into muffin pans lined with muffin papers. If desired, top muffins with coconut streusel topping (I used the leftover topping from a batch of Sour Cherry Coconut Streusel Muffins I had made the day before (both the cherries and the streusel topping were leftover from these).

Bake for 25-30 min.

My own recipe, using this recipe as a starting point.

Yield: 15 muffins (197 calories each)