Ingredients
1/4 cup butter, softened1/2 cup sugar1 large egg, room temperature1 cup sour cream1-1/2 teaspoons rum extract1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 can (8 ounces) crushed pineapple, drained1/2 cup sweetened shredded coconut1/3 cup chopped pecans
Preparation
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
