Pina Colada Muffins
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1 cup sour cream
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½ cup white sugar
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¼ cup margarine
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1 large egg
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1 teaspoon rum flavored extract
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 (15 ounce) can crushed pineapple, drained
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½ cup flaked coconut
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Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
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Beat sour cream, sugar, margarine, egg, and rum extract in a large bowl with an electric mixer until smooth.
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Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Blend flour mixture into the wet ingredients. Stir in drained pineapple and coconut. Divide batter among the prepared muffin cups.
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Bake in the preheated oven until the tops spring back when lightly tapped, 20 to 25 minutes.
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Remove from the oven and cool on a wire rack.
