This recipe is a doctored-up combination of two different muffin recipes I found in my 1976 Better Homes and Gardens Cookbook, along with some of my own muffin preferences added in. The combination of orange and pineapple is really good.
1Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.
In a large mixing bowl, stir together flours, brown sugar, coconut, baking powder and salt.
2In a medium bowl, beat together egg, oil, orange juice, orange zest or extract, and drained crushed pineapple. Stir wet ingredients into dry ingredients. Do not beat too much, stir just until combined. Fill muffin cups 3/4 full.
3Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.
4Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.