Pina Colada muffins a great break from ordinary

Pina Colada muffins a great break from ordinary

Pipestone Flyer baker offers tropical twist this week

I developed this recipe on the weekend and thought you might like it. I think it turned out very well. Enjoy

Pina Colada Muffins

2 cups flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

Pinch salt

1 can cups crushed pineapple (drained)

2 eggs

1 cup sour cream

½ cup oil

½ teaspoon rum extract

½ c. coconut

Preheat oven to 400°F

Mix flour, sugar, baking powder, baking soda and salt. Add Pineapple and coconut. In a separate bowl, mix eggs, sour cream, oil and rum. Add to dry mixture and mix.

Fill cups.

Bake 15 to 20 minutes.

Heat 1/2 c. pineapple juice and 1/2 c. Sugar to boiling. Pierce cake and pour mixture over the cake.

Sprinkle a little coconut on top.

Dora Miner is a local cook and baker who writes a regular column for the Pipestone Flyer.

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