Ingredients

• 3 cups All Purpose Flour
• 3 cups Granulated Sugar
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 1 Tablespoon Ground Cinnamon
• 1 1/2 cups Canola Oil
• 4 Eggs
• 2 teaspoon  Vanilla Extract
• 1 13-ounce can Unsweetened Coconut Milk
• 1 8-ounce can Crushed Pineapple, drained
• 1 1/3 cups Hatch Chiles, roasted, peeled, seeded and diced

Procedure 

1. Preheat oven to 350° F. Lightly grease muffin tins or fill with paper baking cups.
2. Mix together dry ingredients in a small bowl; set aside.
3. In a large bowl, mix together oil, eggs, vanilla and coconut milk.
4. Slowly mix in dry ingredients until well combined.
5. Fold in pineapple and chiles.
6. Fill baking cups 2/3 full. Bake for 25 minutes or until done.
7. Remove from oven and set aside to cool.
8. Frost with your favorite cream cheese icing or dust with powdered sugar.