Tasty Tuesday

I've had this cookbook since the 80's. It's the work of Flo Anderson. She was in charge of the bakery and recipes that were used at Emmeline and Hessie's, a restaurant I worked at for years, way over 10 years.

The recipes in the book are awesome. I was looking through it the other day and decided to make the Pina Colada Muffins.

You'll need a few things.

I was surprised that I had everything to make these except Rum extract. I just used my Madagascar Vanilla in place of the Rum they were wonderful!



The recipe makes a doezen, but when I opend that big can of pineapple and coconut stuff ther was enough to make two batches. I made the first batch muffins and the other batch in a loaf pan.

We liked the loaf better.


Pina Colada Muffins
2 cups flour
1 Tablespoon backing powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs beaten
3/4 cup coconut milk or pina coloda mix
1/4 cup melted butter
3/4 cup drained crushed pineapple
1/2 cup coconut
1 teaspoon rum extract

Combine all dry ingredients in large mixing bowl. In another bowl mix eggs, coconut milk and butter. Pour into dry mixture and mix quickly just to blend- batter will be lumpy. Do not over mix! Stir in pineapple and coconut and extract. (I added a cup of nuts to the 2nd batch that I made in the loaf pan and it was wonderful!) Fill well greased muffin pans or use paper cups. Bake at 400* for 20 minutes and then start checking every minute or so. Do Not over cook (like I did) Makes 1 dozen large muffins.

Recipe from Emmeline's Raw Bar Cookbook by Flo Anderson