Tropical Muffins

Name: Tropical Muffins
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 large egg, room temperature; 1 cup sour cream; 1-1/2 teaspoons rum extract; 1-1/2 cups 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 sweetened shredded coconut; 1/3 cup chopped pecans

12 ingredients

3 steps

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup sour cream
1-1/2 teaspoons rum extract
1-1/2 cups 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 sweetened shredded 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 12 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 before removing from pan to a wire rack.
3

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.