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 Muffins2 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
