Coconut-cream Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 | T | Rum |
| 3 | T | Melted margarine |
| 1 | c | Coconut cream |
| 1 | c | Coarsely shredded coconut |
| 3/4 | c | Chopped pineapple |
| 2 | t | Baking powder |
| 1/2 | c | Sugar |
| 1 3/4 | c | Flour |
INSTRUCTIONS
Preheat oven to 400øF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins. NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope it is available in the States & elsewhere. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 50
Total Fat: 5.8g
Cholesterol: 31mg
Sodium: 147.1mg
Potassium: 77.4mg
Carbohydrates: 28.7g
Fiber: 1.3g
Sugar: 13.2g
Protein: 3.2g