Pineapple Coconut Walnut Muffins
Dry Ingredients
1 1/2 cups	Unbleached all-purpose flour
1/2 cup	Spelt flour (If unavailable, substitute all-purpose or whole wheat flour)
2 tsp	Baking powder
3/4 tsp	Salt
1/2 cup	Splenda (granulated)
1 Tbsp	Sugar
1/2 cup	Walnuts, toasted and chopped
1/2 cup	Sweetened Flake Coconut
20 oz can	Pineapple, drained (Crushed, Tidbits or Combination) (Reserve pineapple juice)
Wet Ingredients
3/4 cup	Buttermilk
1/4 cup	sour cream or creme fraiche
2 Tbsp	Maple Syrup
1	Large Egg
1/4 cup	Vegetable Oil
	Reserved pineapple juice

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1. Preheat oven to 425 degrees F. Grease a 12 muffin tin (I use a butter spray).



2. Whisk together flours, baking powder salt, Splenda and sugar in a large mixing bowl.



3. Whisk together Wet Ingredients.



4. Add coconut and walnuts to dry ingredients. Mix well so coconut and walnuts are coated with flour and distributed evenly.



5. Add pineapple and Wet Ingredient mixture. Working quickly, combine until flour is wet, but do not overbeat. If mixture is too stiff, add some of the reserved pineapple juice. The batter should be somewhat firm.



6. Fill each muffin cup slightly more than full. (The batter should maintain it's shape). Using an ice cream scoop or melon baller will provide a rounded top.



7. Bake for 20-22 minutes.



8. Muffins are done when an inserted cake tester comes out fairly dry and the muffins are golden brown.



9. Let cool for 5 minutes and remove from pan to rack. Allow to cool to almost room temperature to assure that the muffin texture is set