Tropical Muffins

Total Time Prep: 20 min. Bake: 25 min.

Yield 1 dozen

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. —Sylvia Osborn, Clay Center, Kansas

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup sour cream
1-1/2 teaspoons rum extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/3 cup chopped pecans

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 each: 225 calories, 11g fat (6g saturated fat), 41mg cholesterol, 249mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. —Sylvia Osborn, Clay Center, Kansas

Recipe Creator