GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS

GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS image

Number Of Ingredients 14

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3 tbsp butter
1 tbsp honey
1 tsp lime juice
1 cup non fat vanilla yogurt (use greek if you have it)
2 eggs
2 tbsp vanilla extract (if you only have the good stuff, reduce to 2 tsp and add milk to make 2 tbsp
3/4 cup flour
2 cups Bisquick
1 tsp baking soda
1 tsp salt
3 tbsp reserved pineapple marinade
1 1/2 cup chopped grilled pineapple (1/2 cup for topping)
2 cups toasted coconut (1 cup for topping)
1/4 cup brown sugar

Steps:

Marinade for pineapple To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice. Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.Grill 3-4 minutes per side. Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool. Beat eggs, yogurt, brown sugar and vanilla in Kitchenaid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut. To prepare topping, combine reserved pineapple, coconut and brown sugard over low heat until brown sugar is melted. Set aside to cool slightly. Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin. Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.