Pina Colada Muffins

by | Dec 22, 2020 | Baked Items | 0 comments

I discovered this recipe while staying with friends of mine who were the parents of five growing, hungry children. These are so good there were never any leftovers.

Pina Colada Muffins

Recipe by Ann McCormick, Herb 'n CowgirlCourse: BreakfastDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1/4 Cup of butter or margarine, melted

  • 1 Cup of sour cream

  • 1 egg

  • 8 Ounces can of crushed pineapple, drained

  • 1 1/2 Cup of all-purpose flour

  • 1/2 Cup of sugar

  • 1 Teaspoon of baking soda

  • 1/2 Teaspoon of salt

  • 1/2 Cup of shredded coconut

  • 1-2 Tablespoons of rum

Directions

  • Remove butter, sour cream, and egg from refrigerator. Open a can of crushed pineapple and set to drain. In a microwave, melt the butter.
  • Preheat oven to 375 degrees. Grease or line with muffin papers a standard 12-muffin pan or a large 6-muffin pan. In a large bowl combine flour, sugar, baking soda, salt, and shredded coconut. Stir to combine.
  • Add in the rum and remaining ingredients and stir just until moistened. Evenly distribute the batter into the muffin tins. Bake for 25-30 minutes. Serve while warm. Makes 12 servings.

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