Pina Colada Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | cups |
buttermilk baking mix
|
*
|
| ½ | cup |
pineapple, canned, crushed
drained |
* |
| ½ | cup |
coconut
shredded |
*
|
| 2 | tablespoons |
sugar
|
|
| ⅔ | cup |
orange juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| Rum glaze | |||
| ¾ | cup |
powdered sugar
|
|
| ½ | teaspoon |
rum extract
|
* |
| 2-3 | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 473 | ml |
buttermilk baking mix
|
*
|
| 118 | ml |
pineapple, canned, crushed
drained |
* |
| 118 | ml |
coconut
shredded |
*
|
| 3E+1 | ml |
sugar
|
|
| 158 | ml |
orange juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| Rum glaze | |||
| 177 | ml |
powdered sugar
|
|
| 2.5 | ml |
rum extract
|
* |
|
milk
|
|
||
Directions
Beat egg slightly in medium bowl with fork.
Stir in remaining ingredients except rum glaze just until moistened.
Divide batter evenly among 12 2½-inch muffin cups that have been greased on the bottom only.
Bake about 15 minutes at 400 degrees or until golden brown.
Immediately remove from cups and spread with rum glaze made by stirring together the sugar, rum extract and milk.
