INGREDIENTS

1. TOPPING

2. 1/2cup firmly packedbrown sugar
3. 1/2cupcoconut
4. 1/3cup finely choppedmacadamia nutsor almonds
5. 1/4cupbutter, melted

6. MUFFINS

7. 2 1/2cupsall-purpose flour
8. 1/3cup firmly packedbrown sugar
9. 1teaspoonbaking soda
10. 1/2teaspoonsalt
11. 1cupsour cream
12. 1/3cupoil
13. 1egg
14. 1 (8 ounce)cancrushed pineapple in juice, undrained

DIRECTIONS

1. Heat oven to 400*F.
2. Generously grease 24 muffin cups.
3. In small bowl, combine all topping ingredients; mix well.
4. Spoon scant tablespoonful into bottom of each greased muffin cup.
5. In large bowl, combine flour, 1/3 cup brown sugar, baking soda and salt; mix well.
6. In small bowl, combine sour cream, oil, egg and pineapple; blend well.
7. Add to dry ingredients; stir until day ingredients are moistened.
8. Spoon 1 heaping TBS of batter over topping in each muffin cup.
9. Bake at 400*F for 12 to 15 minutes until done.
10. Loosen edges with knife; immediately invert onto wire rack set on sheet of waxed paper.
11. Serve warm.