Coconut-cream muffins

Yield: 12 Servings

Measure Ingredient
2 \N Eggs
1 tablespoon Rum
3 tablespoons Melted margarine
1 cup Coconut cream
1 cup Coarsely shredded coconut
¾ cup Chopped pineapple
2 teaspoons Baking powder
½ cup Sugar
1¾ cup Flour

Preheat oven to 400øF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spoon into pans, sprinkle a little coconut on top of each muffin & bake for 50-20 mins. Makes 12 muffins.

NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hope it is available in the States & elsewhere.


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