Pina Colada Muffins
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Melted butter||3 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Coconut cream||3⁄4 Cup (12 tbs) (Available At Liquor Stores-Open And Stir Thoroughly Before Using)|
|Shredded coconut||3⁄4 Cup (12 tbs)|
|Crushed pineapple||3⁄4 Cup (12 tbs), drained|
Sift the dry ingredients together in a large bowl.
In a smaller bowl, beat the eggs, then add rum flavoring, melted butter, milk and cream of coconut.
Blend shredded coconut-iiito the egg-milk mixture.
Make a well in the dry ingredients and mix in the wet ingredients, blending lightly.
Fold in the crushed pineapple.
Spoon into greased muffin cups and bake until golden brown.
Bake at 400 degrees 20 to 25 minutes