pina colada muffins

Name: Pina Colada Muffins
Prep time: 5 min
Cook time: 15 min
Yield: 36
Ingredients: 1 can(s) 20 oz can of crushed pineapple, undrained; 1 1/2 teaspoon(s) coconut extract; 1 box(es) 16 oz angel food cake mix, dry (do not make as directed); 1/4 cup(s) shredded coconut

(2 RATINGS)

64 Pinches

Gregory Perry

Sulphur, LA

Updated on Nov 7, 2012

Little taste of the islands with an angel cake lift. Nutrition information: Calories 56, Total Fat just a trace, Carbs 2 Grams

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prep time 5 Min

cook time 15 Min

method ---

yield 36 serving(s)

Ingredients

1 can 20 oz can of crushed pineapple, undrained
1 1/2 teaspoons coconut extract
1 box 16 oz angel food cake mix, dry (do not make as directed)
1/4 cup shredded coconut

How To Make pina colada muffins

Step 1

Preheat oven to 350 degrees F. Coat 36 regular size muffin cups ( or use cupcake papers ) with nonfat cooking spray. Reserve 1 CUP of pineapple juice, discarding the remaining juice.

Step 2

Stir the crushed pineapple, pineapple juice, and coconut extract together in a bowl until well mixed.
Step 3

Add the cake mix, stirring until the ingredients are combined.
Step 4

Spoon the batter into the prepared muffin tins, filling each one 1/2 full.
Step 5

Sprinkle the shredded coconut in the batter and mix until well blended.
Step 6

Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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