Pina Colada Muffins

Yields12 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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

½ cup flake coconut

Glaze:

1 cup confectioners’ sugar

1 -2 tablespoons reserved pineapple juice

Preheat oven to 375 degrees F. Lightly grease a 12 cup muffin pan, or use paper liners.

In a large bowl, combine sugar, margarine, egg, cream of coconut and rum extract. Beat together until smooth.

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.

Bake for about 25 Minutes, or until the tops spring back when lightly tapped. Remove from oven and cool.

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.

Nutrition Facts

12 servings

Serving size

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Pina Colada Muffins