Cola Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Steps:

• Position rack in center of oven; preheat oven to 400°.
• Prepare muffin tin: spray indentations/rims with cooking spray.
• Place the chocolate and butter in the top of a double boiler set over simmering water.
• Stir constantly until half the chocolate and butter is melted.
• Remove the top of the double boiler; then continuing stirring, away from the heat, until the butter and chocolate are completely smooth; cool for 10 minutes.
• Meanwhile, whisk the flour, sugar, baking powder, and salt together; set aside.
• In a big bowl, whisk the egg, milk, and vanilla until smooth; whisking all the while, slowly pour in the cooled chocolate mixture, continue whisking until well blended.
• Use a wooden spoon to stir in half the flour mixture; gently stir in the cola; when foaming subsides, stir in the remaining flour mixture and the mini marshmallows just until the flour is moistened.
• Fill the prepared tins ¾ full; bake 20 minutes or until the muffins have rounded cracked tops and a pick inserted in the center comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
• Remove muffins from the pan and cool 5 minutes on the rack before serving.
• *Black Cherry Cola Muffins: substitute black cherry soda for the cola; add ½ cup pitted fresh black cherries with the marshmallows; proceed as directed.
• *Dr Pepper Muffins: substitute Dr Pepper for the cola.
• *Pecan Cola Muffins: add ½ cup chopped toasted pecan pieces with the flour, proceed as directed.

Steps:

• Prepare cake mix following package instructions.
• Add other ingredients.
• Mix 1 minute- don't over-mix.
• Grease muffin tins and fill 3/4 full.
• Bake at 350ºF for 15-20 minutes.