August 21, 2019

Tropical Muffins

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.