Title: Coconut-cream muffins
 Categories: Bread
      Yield: 12 Servings
 
      2    Eggs
      1 tb Rum
      3 tb Melted margarine
      1 c  Coconut cream
      1 c  Coarsely shredded coconut
    3/4 c  Chopped pineapple
      2 ts Baking powder
    1/2 c  Sugar
  1 3/4 c  Flour
 
   Preheat oven to 400øF, prepare pans. Put the first six ingredients
  into a bowl & mix well. Add the dry ingredients & blend until just
  mixed. Spoon into pans, sprinkle a little coconut on top of each
  muffin & bake for 50-20 mins. Makes 12 muffins.
  
   NOTE: Coconut cream is canned & comes from the Pacific Islands, I do
  hope it  is available in the States & elsewhere.