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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from Diane Mott Davidson's culinary mystery Sweet Revenge. She recommends adding 1 tbsp flour for high altitude. These are very good and the batter made 14 muffins instead of 12! Ingredients:
1 cup dried pineapple, chopped |
6 ounces dried pineapple, 12 pieces |
1 cup rum |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 ounces unsalted butter, room temperature |
1 cup sugar |
2 large eggs, room temp |
1 cup sour cream |
1 teaspoon vanilla extract |
3/4 teaspoon orange zest, finely minced |
3/4 cup sweetened flaked coconut |
Directions:
1. In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
2. Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
3. Sift the flour, baking soda, baking powder, and salt. Set aside.
4. In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
5. Add the eggs one at a time until well combined.
6. On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
7. Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
8. Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
9. Serve warm or room temperature.
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