August 21, 2019
Tropical Muffins
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1/4 cup of butter, softened 1/2 cup of sugar 1 large egg, room temperature 1 cup of sour cream 1 1/2 teaspoons of rum extract 1 1/2 cups of all purpose flour 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1 can of crushed pineapple, drained 1/2 cup of sweetened shredded coconut (optional) 1/3 cup of chopped pecans |
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream, and extract. Combine the flour, baking powder, baking soda, and salt: stir into creamed mixture just until moistened. Fold in the pineapple, coconut, and pecans. Fill 12 greased or paper lined muffin cups 2/3 full. Bake at 375F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. FREEZE OPTION: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. |
