Coconut Pineapple Muffins

Coconut Pineapple Muffins 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour I prefer white whole wheat flour 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups light coconut milk 2 tablespoons canola oil 1 cup fresh or canned pineapple coarsely chopped 1/4 cup coconut flakes 1 large egg lightly beaten cooking spray For the glaze: 1/2 cup powdered sugar 2 teaspoons light coconut milk slices pineapple and shaved coconut for garnish optional Preheat oven to 400 degrees. Combine both flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine coconut milk, oil and egg in a bowl; add to flour mixture. Stir just until moist. Gently fold in pineapple and coconut flakes. Spoon batter into 12 muffin cups lined with paper wrappers. Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar and coconut milk in a bowl. Drizzle the glaze over the muffins. Garnish with pineapple slices and coconut shavings if desired.