| 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>
A Message from our Provider:
“Jesus: He’s holding your atoms together”