• Preparation Time 15 minutes
  • Baking Time 23 minutes
  • Makes 24 mini muffins
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • 1 cup Robin Hood® Original All Purpose Flour
  • 3/4 cup Robin Hood Oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup sour cream
  • 1 cup well drained crushed pineapple
  • 1/2 cup flaked coconut

Serving Size: 24 mini muffins

Directions

Serving Size: 24 mini muffins

  • Preheat oven to 375ºF (190ºC). Grease or line 24 mini muffin cups with paper liners.
  • Mix first 6 ingredients together in large bowl until smooth. Add remaining ingredients, mixing just until moistened. Fill greased muffin cups.
  • Bake in preheated oven for 18 to 23 minutes, or until golden.

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