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Tropical Muffins

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 1 dozen.
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. —Sylvia Osborn, Clay Center, Kansas

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 cup 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 sweetened shredded coconut
  • 1/3 cup chopped pecans

Directions

  • 1. 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.
  • 2. Fill 12 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 before removing from pan to a wire rack.

Nutrition Facts

1 each: 225 calories, 11g fat (6g saturated fat), 41mg cholesterol, 249mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

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