Coconut and rum muffins

Coconut and rum muffins with glace cherries and fresh pineapple were soft, sweet, fruity with a strong rum flavour. We liked them despite that they sank in the middle a little bit. The recipe comes from '75 best - ever mufins'

Ingredients for 8-12 muffins:

• 175g fresh pineapple
• 115g glace cherries
• 45ml rum
• 225g flour
• 2tsp baking powder
• 175g butter
• 160g light brown sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 75ml coconut milk
• desiccated coconut optional

Cut the pineapple into small chunks and place them in a bowl. Add the glace cherries. Pour all fruits over with rum and leave them to soak for 30-60 minutes.

Preheat the oven to 180C. Line muffin tin with paper cases.

Sift the flour, baking powder into a bowl. Set aside.

Place the butter and sugar in the electric mixer bowl and beat them until creamy. Then gradually beat in the eggs, one at a time. Stir in the vanilla and coconut milk.

Add the rum soaked fruits with the flour mixture and mix until just combined.

Spoon the batter among muffin cases. You may sprinkle with desiccated coconut.

Bake the muffins for 20-25 minutes until golden on top. 

Leave the to cool slightly. Serve warm :)

Enjoy !