Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
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.
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.