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
1 can cups crushed pineapple (drained)
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.
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.