Pina Colada Muffins

Recipe #1

1/2 cup white sugar
1/4 cup margarine
1 tsp. extract
1 tsp. baking powder
1/2 tsp. salt
1 small can drained crushed pinapple
1 egg
1 cup sour cream
1 1/2 cups all purpose flower
1/2 tsp. baking powder
1/2 cup coconut
Instructions: Measure sugar, egg, margarine, sour cream and rum extract and beat unti blended. Stir together dry ingredients and add to the above mixture until barely blended. Add pinapple and coconut. Pour into greased muffin pans. Bake at 375 degrees F for 20 minutes.


Recipe #2

1 can (19 oz) crushed pineapple
1 cup sour cream
1/2 cup granulated sugar
1 egg
1/4 cup butter or margarine
1 tsp. rum extract ( or 2)
11/2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 cup coconut
12 maraschino cherries chopped
Drain pineapple thoroughly. In large bowl mix together sour cream, sugar, egg, butter and extract. Combine flour, baking powder, soda and salt. Stir into sour cream mixture; fold in coconut and crushed pineapple. Spoon batter into 12 lightly greased or paper-lined muffin tins. Bake in 375º oven for 25 minutes or until top springs back. Makes 12 large muffins.