Pina Colada Muffins

Submitted by ratherbeswimmin

"Rum, pineapple, and coconut--what's not to love about that??"

 

• Ready In: 43mins
• Ingredients: 8
• Yields: 12 -18 muffins

ingredients

• 2 1⁄3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 (12 ounce) can cream of coconut
• 1 (8 ounce) can crushed pineapple, drained
• 1⁄4 cup white rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum)
• 1 egg, at room temperature

directions

1. In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
2. In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
3. Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
4. Fill cups 3/4 full with batter.
5. Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
6. Place pan on a wire rack to cool for 10 minutes.
7. Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck--if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.