2    Eggs
1 tb Rum
3 tb Melted margarine
1 c  Coconut cream
1 c  Coarsely shredded coconut
3/4 c  Chopped pineapple
2 ts Baking powder
1/2 c  Sugar
1 3/4 c  Flour

Preheat oven to 400F, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon
into pans, sprinkle a little coconut on top of each muffin & bake for 50-20
mins. Makes 12 muffins.

NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope
it is available in the States & elsewhere.