PINA COLADA MUFFINS
½ C white sugar
1 egg
¼ C butter
1 C sour cream
1 tsp. rum extract
1 ½ C flour
1 tsp. baking powder
½ tsp. baking soda
1 small can crushed pineapple, drained
½ C coconut
Combine the sugar, egg, butter, sour cream and rum extract and beat until well blended. Combine the dry ingredients and fold into the sugar mixture, mixing very lightly. Fold in the pineapple and coconut. Place batter in greased muffin tins. Bake at 350°F for 20 minutes.
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