Pina Colada Muffins - cooking recipe

Ingredients

2 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 (12 ounce) can cream of coconut
1 (8 ounce) can crushed pineapple, drained
1/4 cup white rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum)
1 egg, at room temperature

Preparation

In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
Fill cups 3/4 full with batter.
Bake in a 400\u00b0 oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
Place pan on a wire rack to cool for 10 minutes.
Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck--if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.