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 MuffinsCourse: BreakfastDifficulty: Easy
1/4 Cup of butter or margarine, melted
1 Cup of sour cream
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
- 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.