Thirty years ago a trip to Calais was a big deal. At Easter time especially as the American candy was so different from what we could buy in Canada. I chummed with fine ladies who would always travel south to Calais on Good Friday for the novel Easter treats. Our first stop would be the local IGA bakery to buy Pina Colada muffins to eat on the trip home.
Through the years I have been trying numerous recipes to duplicate these delicious muffins all without success. Until now! I found this recipe in a Robin Hood mini magazine that arrived with the local paper. The original recipe uses a mini muffin pan or 12 large muffins. I use the small loaf pan. I replaced the sour cream with plain Greek yogurt and added a cherry on top. Apparently the muffins freeze quite well but the ones I baked never made it to the freezer. These make a perfect Easter treat without having to declare duty!
Pina Colada muffins
- 1 cup flour
- 3/4 cup oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 cup low-fat sour cream
- 1 teaspoon rum extract
- 1 cup crushed pineapple, well drained
- 1/2 cup flaked coconut
- Preheat oven to 375ºF.
- Spray 24 mini muffin cups with cooking spray.
- Combine first 5 dry ingredients.
- Beat remaining ingredients together in large bowl until smooth.
- Add dry ingredients, mixing just until moistened.
- Fill greased muffin cups.
- Bake at 350ºF for 18 – 23 minutes, or until golden.