Pina Colada Muffins
19
Nov
Nov
The flavor combo of coconut and pineapple takes these muffins up a notch!
½ cup granulated sugar
¼ cup margarine (1/2 a stick)
1 egg
1 cup cream of coconut or coconut milk
1 tsp rum extract
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
1 (15 ounce) can crushed pineapple, drained, juice reserved
Glaze:
1 cup confectioners’ sugar
1 -2 tablespoons reserved pineapple juice
1
Preheat oven to 375 degrees F. Lightly grease a 12 cup muffin pan, or use paper liners.
2
In a large bowl, combine sugar, margarine, egg, cream of coconut and rum extract. Beat together until smooth.
3
In a medium bowl, mix together flour, baking powder and baking soda. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
4
Bake for about 25 Minutes, or until the tops spring back when lightly tapped. Remove from oven and cool.
5
Combine confectioners’ sugar with pineapple juice, stirring in a little at a time until you get a thick drizzling consistency. Drizzle over cupcakes. Serve immediately or wrap well and freeze.
Ingredients
½ cup granulated sugar
¼ cup margarine (1/2 a stick)
1 egg
1 cup cream of coconut or coconut milk
1 tsp rum extract
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
1 (15 ounce) can crushed pineapple, drained, juice reserved
Glaze:
1 cup confectioners’ sugar
1 -2 tablespoons reserved pineapple juice