Description
Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.
Ingredients
- ½ cup white sugar
- ¼ cup margarine
- 1 egg
- 1 cup sour cream
- 1 teaspoon rum flavored extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (15 ounce) can crushed pineapple, drained
- ½ cup flaked coconut
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
- Beat sour cream
- sugar
- margarine
- egg
- and rum extract in a large bowl with an electric mixer until smooth.
- Whisk flour
- baking powder
- baking soda
- and salt together in a medium bowl. Blend flour mixture into the wet ingredients. Stir in drained pineapple and coconut. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until the tops spring back when lightly tapped
- 20 to 25 minutes.
- Remove from the oven and cool on a wire rack.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12