Pina Colada Muffins
Makes 12 large muffins or around 36 mini muffins
1 can (19 oz) crushed pineapple (drained)
1 c. sour cream
1/2 c. sugar
1/4 c. butter
1 tsp. rum extract (I didn't use this--I put in vanilla extract instead)
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. coconut
Drain pineapple. Mix sour cream, sugar, egg, butter, and extract. Stir in dry ingredients into sour cream mixture. fold in coconut and drained pineapple.
(Optional: drizzle light frosting)
Bake at 375 degrees for around 15 minutes.
(Note: I make these in the little tiny muffin tins and then only bake them for about 9 minutes)