Pina Colada Muffins
1 egg
2 c buttermilk baking mix
½ c crushed pineapple, drained
½ c shredded coconut
2 tbsp sugar
2 tbsp oil
¾ c confectioners’ sugar
½ tsp rum extract
2-3 tsp milk
Preheat oven to 400. Beat egg in a medium bowl using a fork. Add the baking mix,
pineapple, coconut, sugar and oil and mix just til moist. Spoon into paper-lined muffin
cups. Bake for 15 minutes or until golden brown. Blend the confectioners’ sugar, rum
extract and enough milk to make the mixture smooth and easy to spread. Spread over
warm muffins. Makes 12.
