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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1 cup (8 ounces) sour cream |
1-1/2 teaspoons rum extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup flaked coconut |
1/3 cup chopped pecans |
Directions:
1. 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 the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack. Yield: about 1 dozen.
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