| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Cakes, Muffins, Fruits | 12 | Lg muffns | |
INGREDIENTS
| 1 | Egg | |
| 14 | oz | Can crushed pineapple, drained |
| 1/2 | c | Light sour cream |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Butter, melted |
| 2 | ts | Rum extract or 1/4 cup rum |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3/4 | c | Shredded coconut |
| 12 | Maraschino cherries, finely chopped (optional) |
INSTRUCTIONS
Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, in a small bowl, beat egg lightly, then stir in drained pineapple, sour cream, sugar, butter and rum extract. Measure flour, baking powder, baking soda, and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Mixture may not be smooth. Then, pour in pineapple mixture, stirring just until combined. Fold in coconut and cherries. Immediately spoon batter into muffin cups. Bake in centre of 400F (200C) oven until a pale golden color, and a cake tester inserted into center of a muffin comes out clean, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes. Turn muffins out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days, or refrigerate, or preferably freeze. Nutrients per muffin: 3.1g protein, 6.9g fat, 28g carbo's, 186 cals. By: Linda Snezyk Prep time: 15 mins Baking time: 25 mins Makes: 12 large muffins Posted to EAT-L Digest 18 Sep 96 Date: Fri, 20 Sep 1996 03:23:50 +0700 From: Serene Ong <sereneo@INFO.BISHKEK.SU>
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