Shelly's Recipe

TROPICAL MUFFINS

Category: Muffins

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

In a large bowl, cream the 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 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack.