Spiteful Pineapple Muffins

This is my basic muffin recipe. For Spiteful Pineapple Muffins:

Drain well, a tin of Crushed Pineapple. Save the juice.

Instead of 1 cup milk, use 1/2 cup of canned milk, add saved juice to make 1 cup.

Throw in a handful of coconut with dried ingredients.

That's it. Follow the rest of the instructions as written and you'll be fine!

To get the best out of your flour, always use a spoon and spoon it in your measuring cup, a nice big mountain of flour, then level it with a knife. Believe me, it makes a difference in all your baked goods. Unless of course, the recipe asks you to sift - then sift.

Preheat oven to 400 degrees. Place a bowl of water on lower rack - keeps 'em moist!

Stir or whisk together:

2 cups flour

1 cup sugar

3 tsp baking powder

1/2 tsp salt

Mix together:

1/2 cup canola oil

1 cup milk -see note below

2 tsp vanilla

2 eggs

Add wet to dry, stirring just until blended.

Add yummy stuff now, if desired:

fruit, fresh or frozen - blueberries or cranberries - I sometimes add grated orange or lemon peel to the dry stuff if I'm making these particular ones, - partridgeberries - if you're lucky enough to get any, but I would increase the sugar - chocolate chips, raisins, whatever you have lying around. I personally like a combination of blueberries and cranberries - all yummy.

Bake 20 - 25 minutes - if there are frozen berries in them, they will take longer.

Here's the note below: if you use Carnation milk straight from the can, you don't have to dilute it with water. If you're making berry muffins, dilute it with orange juice, and add the grated orange peel. If you're making apple muffins, use apple juice. I have diluted it with frozen juice concentrate, and that works well, just don't use it frozen - best at room temperature, or the batter will be too thick. Experience talks here.

It's best not to put them in a covered container, even when they are cold, or they will become a bit sticky on the top. Experience just can't shut up.