Pineapple and Macadamia Nut Muffins

Directions

1. Preheat oven to 400°.

2. Coat a 12-cup muffin pan with cooking spray.

3. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl.

4. Drizzle with 1 tablespoon oil; stir to combine.

5. Set aside.

6. In a medium bowl sift together 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.

7. In a separate bowl combine 1/2 cup brown sugar, 1 tablespoon oil, egg, egg white, yogurt, butter and vanilla and beat until well blended.

8. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.

9. Fold in pineapple and the remaining 3 tablespoons nuts.

10. Divide the batter among the prepared muffin cups.

11. Sprinkle with the reserved coconut topping and gently press into the batter.

12. Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.

13. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

14. Makes 12 muffins.