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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 9 |
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Rum, pineapple, and coconut-what's not to love about that?? Ingredients:
2 1/3 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 (12 ounce) can cream of coconut |
1 (8 ounce) can crushed pineapple, drained |
1/4 cup white rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum) |
1 egg, at room temperature |
Directions:
1. In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
2. In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
3. Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
4. Fill cups 3/4 full with batter.
5. Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
6. Place pan on a wire rack to cool for 10 minutes.
7. Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck-if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.
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