Tropical Muffins Recipe

By ldelmas

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 cup (8 ounces) 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 flaked coconut
• 1/3 cup chopped pecans

Preparation

Step 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.

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 before removing from pan to a wire rack.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Yield: about 1 dozen.