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“Rum, pineapple, and coconut--what's not to love about that??”
READY IN:
43mins
YIELD:
12 -18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
  2. In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
  3. Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
  4. Fill cups 3/4 full with batter.
  5. 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.
  6. Place pan on a wire rack to cool for 10 minutes.
  7. 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.

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