For some reason, if we call it a muffin, even it's still cake, it's okay for breakfast. I adapted this recipe from The Cake Mix Doctor by Anne Byrn, making it not quite so rich by omitting the rum syrup and coconut whipped cream. I also used sweetened shredded coconut on top of the muffins, but you may prefer the unsweetened variety. Keep in mind that these are a little boozy for the kids and clearly not for those loved ones "in recovery."
1/2 cup cream of coconut
1 package plain yellow cake mix
1 3.4 oz. package vanilla instant pudding mix
1/2 cup light rum
1/3 cup vegetable oil
4 large eggs
8 oz. crushed pineapple, drained
sweetened shredded coconut
Preheat oven to 350 degrees. Line muffin pans with liners.
Combine cake mix, pudding mix, cream of coconut, rum, oil and eggs with an electric mixer on low for 1 minute. Scrape down the sides of the bowl, then continue mixing on medium for an additional 1 to 2 minutes. Fold in crushed pineapple.
Pour batter into muffin cups and sprinkle tops lightly with coconut. Bake for approximately 20 to 25 minutes. Let the muffins cool slightly before removing. Makes 18 to 24 muffins.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment