6 heaping teaspoons pineapple preserves 1/4 cup firmly packed brown sugar 1/4 cup vegetable oil 1 large egg white 1/2 cup milk 1 cup all-purpose flour 1 1/2 teaspoons double-acting baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 3/4 cup sweetened flaked coconut, toasted lightly
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 cup muffin tins.
In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk.
In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the batter until it is just combined.
Divide the batter among the tins and bake the muffins in the middle of a preheated 400 degree oven for 20 minutes, or until a tester comes out clean.
Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack.