Saturday, January 24, 2015

Piña Colada Muffins

I've never been a huge fan of super-sweet muffins.  I figure if they're that sweet, they have fallen over the very thin line into cupcake territory.  Plus, I should at least attempt to be somewhat healthy with one meal of the day, right?  So, voilà, pineapple-coconut-rum muffins with very little sweetener and lots of good stuff.  The coconut flavor wasn't quite as pronounced as I really would have liked, but I think that can easily be solved with a little coconut extract next time around.

Piña Colada Muffins

1 cup all-purpose flour
1 cup whole wheat flour
½ cup dry milk, sifted to remove lumps
1 tablespoon baking powder
½ teaspoon salt
1 (8-ounce) can crushed pineapple
3 tablespoons rum
¼ cup coconut cream
Whole milk
1 large egg, lightly beaten
3 tablespoons honey
2 tablespoons canola oil
½ cup sweetened shredded coconut

Preheat the oven to 400°F.  Insert paper muffin cups into one 12-cup muffin pan.

Drain the pineapple into a measuring cup.  You should have about ¼ cup of juice.  Add the rum and coconut cream to the pineapple juice.  Add whole milk to make 1 cup.  Add the egg, honey, and oil.  Mix well.

Combine the flours, dry milk, baking powder, and salt.  Create a well in the middle and pour the liquid ingredients into the bowl.  Stir gently just until flour is moistened.  Fold in the drained pineapple.

Spoon the batter into the muffin cups.  Sprinkle the top of each muffin with coconut.  Bake for 15 minutes, or until a wooden pick inserted in the middle comes out clean.  Serve warm with butter.

Makes 12 muffins

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