Pina Colada Muffins Recipe
Ingredients
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Baking powder | 2 Teaspoon | |
| Eggs | 2 | |
| Rum | 2 Teaspoon | |
| Melted butter | 3 Tablespoon | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Coconut cream | 3⁄4 Cup (12 tbs) (Available At Liquor Stores-Open And Stir Thoroughly Before Using) | |
| Shredded coconut | 3⁄4 Cup (12 tbs) | |
| Crushed pineapple | 3⁄4 Cup (12 tbs), drained |
Nutrition Facts
Serving size
Calories 165 Calories from Fat 57
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 35 mg11.7%
Sodium 133.8 mg5.6%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.88 g3.5%
Sugars 11.7 g
Protein 3 g5.7%
Vitamin A 2.2% Vitamin C 2.2%
Calcium 6.1% Iron 5.5%
*Based on a 2000 Calorie diet
Directions
In a smaller bowl, beat the eggs, then add rum flavoring, melted butter, milk and cream of coconut.
Mix thoroughly.
Blend shredded coconut-iiito the egg-milk mixture.
Make a well in the dry ingredients and mix in the wet ingredients, blending lightly.
Fold in the crushed pineapple.
Spoon into greased muffin cups and bake until golden brown.
Bake at 400 degrees 20 to 25 minutes
Chef
