Pina Colada Muffins


Living in Florida, we are blessed with so many wonderful summer-like days throughout the year. One of my favorite Junior League of Tampa recipes, the Pina Colada Muffins, taste like a bit of summer – and makes for a perfect party addition at any time of the year!

The recipe itself is very simple, and requires little actual time to prep and cook – I was able to make a batch in roughly 30 minutes from start to finish.

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To start, follow the instructions from the yellow cake mix box. Once you have mixed the cake packet, eggs, and oil, you add the remaining ingredients – the crushed pecans, crushed pineapple, coconut, and the extracts/flavorings. Stir, but be sure not to over mix. Be sure to grease the mini muffin pans, and then fill them ¾ way full. The mini muffins should take between 10-12 minutes to cook – but test them with a toothpick to ensure that they are ready to be taken from the oven. If the toothpick comes out clean, the muffins are ready to cool outside of the oven!

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These muffins are a true hit – my two little boys love them, as well as coworkers when I brought them to a Thanksgiving lunch. You will be sure to love them as well!

Pina Colada Muffins 

The Life of the Party, pg. 69

 

Ingredients

1 box (2-layer) yellow cake mix

1 tsp. coconut extract

1 tsp. rum flavoring

1 cup flaked coconut

1 cup chopped pecans

1 cup crushed pineapple

Mini muffin trays

Preparation

Prepare the cake mix according to the package directions. Stir in the coconut extract, rum flavoring, coconut, nuts and pineapple, do not overmix. Fill greased mini muffin cups ¾ full. Bake at 350 degrees for 12 minutes or until a wooden toothpick inserted in the center comes out clean.

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