Pina Colada Muffins
If you cannot find rum extract for these Pina Colada Muffins, buy a small bottle of dark rum at the liquor store and use 11/2 teaspoons. The leftover rum is a good flavoring for eggnog, rum cake or baked custard.
2 cup reduced-fat buttermilk baking mix
1 (8 1/4-ounce) can crushed pineapple
1/2 cup shredded coconut
1/4 cup sugar
2 Tbsp vegetable oil
1/3 cup plus 1 Tbsp milk, divided
3/4 cup confectioners sugar
1/2 tsp rum extract
Preheat oven to 375°F. Grease 12 muffin cups. Beat egg with a fork in a medium bowl. Add baking mix, undrained pineapple, coconut, sugar, oil and 1/3 cup milk. Mix just until moistened.
Spoon batter into prepared muffin cups. Bake muffins until golden brown, about 15 minutes.
Meanwhile, combine confectioners sugar, rum extract and remaining milk in a small bowl.
Let muffins cool for 2 minutes in pan; turn out onto a wire rack. Spread glaze over warm muffins.
Pina Colada Muffins tip: If your shredded coconut has dried out, soak it in enough milk to cover for 30 minutes. Drain and pat dry on paper towels. Keep the coconut-flavored milk, and use to make the glaze called for in this recipe.