Coconut-cream muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1 | tablespoon | Rum |
| 3 | tablespoons | Melted margarine |
| 1 | cup | Coconut cream |
| 1 | cup | Coarsely shredded coconut |
| ¾ | cup | Chopped pineapple |
| 2 | teaspoons | Baking powder |
| ½ | cup | Sugar |
| 1¾ | cup | Flour |
Directions
Preheat oven to 400øF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins.
NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope it is available in the States & elsewhere.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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