Whole Wheat Pina Colada Muffins W Coconut Pecan Butter Recipes

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:

• 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 375. Grease or line muffin pan. (I recommend greasing it, they really stick to the papers.)
• In a large bowl beat together the sucanat, egg, yogurt, and vanilla 'til nice and creamy. While it mixes, put together all the dry ingredients in a separate bowl. Add the dry ingredients to the wet. Mix well. Stir in the pineapple and coconut. (you would add the pecans at this point, too.).
• Bake for 20-25 minutes, or until a toothpick comes out clean.
• For the butter:.
• Place all ingredients in a food processor and blend 'til smooth. Slather on warm muffins for a really tasty treat!