Coconut Cream Muffins

(12 servings)

  • 1 and 3/4 cup flour
  • 1 cup coconut cream
  • 1 cup shredded coconut
  • 3/4 cup chopped pineapple
  • 1/2 cup sugar
  • 2 large eggs - beaten
  • 3 Tablespoons butter - melted
  • 1 Tablespoon dark rum
  • 2 teaspoons baking powder
  • 2 drops vanilla extract
Makes a dozen medium-sized muffins.

Preheat oven to 400 degrees.

Prepare muffin pan with papers or cooking spray.

In a large mixing bowl, sift together flour, sugar and baking powder.

In a seperate bowl, combine all remaining ingredients EXCEPT shredded coconut and mix well.

Add wet ingredients to dry ingedients and mix until well combined. Try not to overmix. Mix in 2/3 of the shedded coconut.

Spoon batter into muffin cups, filling each cup about 3/4 full. Sprinkle remaining shredded coconut evenly on top of the muffins.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out dry.

Golden brown coconut on top make these muffins extra special.

Mr Breakfast would like to thank MellonHead for this recipe.

Recipe number 1568. Submitted 10/31/2005.