Pina Colada Muffins

Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.

Step: 2

In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.

Step: 3

Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Per Serving: 206 calories; protein 3g; carbohydrates 28.3g; fat 9.2g; cholesterol 23.9mg; sodium 248.6mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.