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Tropical Muffins

Tropical Muffins
I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter.
12 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons rum extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans

Directions

  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Beat in the egg, sour cream and extract. Combine the flour, baking
  • powder, baking soda and salt; stir into the creamed mixture just
  • until moistened. Fold in the pineapple, coconut and pecans.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 375° for 22-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes removing from pan to a wire rack. Yield: about 1
  • dozen.
Nutrition Facts: 1 serving (1 each) equals 225 calories,
© Taste of Home 2013

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Tropical Muffins (continued)

Nutrition Facts: 11 g fat (6 g saturated fat), 41 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013