Tuesday, August 10, 2010

Tropical Muffins

How can you go wrong with sour cream? This muffin is moist and delicious!

-Country Magazine

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup (8 oz) sour cream
1 1/2 tsp. imitation rum flavoring (1 tsp. was plenty)
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 can (8 oz) crushed pineapple, drained
1/2 cup flaked coconut
1/3 cup chopped pecans

In a large bowl, cream 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 greased or paper-lined muffin cups two-thirds full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 12 muffins.

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