These muffins are super yummy, but I think could use some more sweetness so you may want to increase the amount of suger. I am a sugar addict though....
Pina Colada Muffins
1/2 cup white sugar
1/4 cup margarine
1 cup sour cream
1 teaspoon rum flavored extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
Preheat oven to 375 degrees. Lightly grease a muffin pan, or use paper liners (These muffins are super moist and stick A LOT to the paper so next time I make them I wont be using the papers).
In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
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