Do you know the Muffin Man,
Who lives in Drury Lane?
- Traditional Nursery Rhyme

A mobile vehicle that welcomes nearly any culinary accompaniment, there is infinite versatility to be found in the muffin. Today, we had a culinary battle to see who could utilize the muffin method and produce the better creation.
Here is my and Wendy's recipe:

Hawaiian (Pineapple Coconut) Muffins

Ingredients:

125mL sweetened flaked coconut

500mL all-purpose flour
125mL sugar
125mL margarine (melted)
125mL buttermilk ( 5mL vinegar 120mL milk)
60mL pineapple juice
10mL baking powder
5mL salt
5mL vanilla extract
2 eggs
125mL crushed pineapple, drained

Topping:

80mL light brown sugar
60mL all-purpose flour
60mL coconut ( powder or dehydrated)
45mL cold margarine (cut up)

METHOD:

1) Heat oven to 350 °F/ 180°C .

2) Sprinkle the 125mL coconut on a baking sheet and toast for about 10 minutes, stirring frequently. Alternately, you can do this in a pan over medium high heat, stir constantly or you’ll burn it or you may skip this but toasting the coconut makes it more flavorful.

3) In a large mixing bowl, combine flour, sugar, baking powder and salt.

4) In a small bowl, combine melted margarine, milk, pineapple juice, eggs, and vanilla. Stir into flour mixture just until moistened; do not over mix. Fold in the toasted coconut and pineapple.

5) For topping, mix together brown sugar, flour and 60mL coconut. Rub in small pieces of margarine with fingers until coarse crumbs have formed.

6) Fill 12 non-stick muffin pans two-thirds full. Sprinkle coarse crumb topping over coconut- pineapple muffin batter.

7) Bake for 25-30 minutes or until tops are lightly browned and firm. Cool in pan on a wire rack.

Behold, the battle: