Categories: Breakfast, Muffins
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (12 ounce) can cream of coconut
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 cup white rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum)
- 1 egg, at room temperature
Directions
-
In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
-
In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
-
Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
-
Fill cups 3/4 full with batter.
-
Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
-
Place pan on a wire rack to cool for 10 minutes.
-
Remove muffins from pan (gently tip each muffin to one side to make sure it isn’t stuck—if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.