Pina colada mini muffins

Print Category Pineapple Thematic No thematic Source Robin Hood Evaluation

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Pina colada mini muffins

ingredient

  • 1 cup ROBIN HOOD® All Purpose Flour 250 mL
  • 3/4 cup ROBIN HOOD® or OLD MILL® Oats 175 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp baking soda 2 mL
  • 1/2 tsp salt 2 mL
  • 1/4 cup LACTANTIA® Butter, softened 50 mL
  • 1/2 cup granulated sugar 125 mL
  • 1 egg
  • 1 cup sour cream 250 mL
  • 1 tsp rum extract 5 mL
  • 1 cup crushed pineapple, well drained 250 mL
  • 1/2 cup coconut, flaked 125 mL

Prearation

  1. PREHEAT oven to 375ºF (190ºC). Spray 24 mini muffin cups with PAM Cooking Spray.
  2. COMBINE first 5 dry ingredients. Beat remaining ingredients together in large bowl until smooth. Add dry ingredients, mixing just until moistened. Fill greased muffin cups.
  3. BAKE at 375ºF (190ºC) for 18 - 23 minutes, or until golden.

Cook commentary

24 mini muffins

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