Rum and Pineapple Muffins

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Rum and Pineapple Muffins

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 35 Minutes

A more “healthy” but just as delicious mini cakes with rum and pineapple.

The whole wheat flour and brown sugar gives a darker color and a more massive paste then the original

We have served them with a sauce made ​​of:
Butter (1/4 cup)
Crushed pineapple in a blender (1/4 cup)
Rum (St. James ambre from Martinique) (1/4 cup)
The very slightly heated in the microwave (or mixer-cooker)
With a frozen vanilla ice cream it was perfect.

Rum & Pineapple muffins
Flour (whole wheat ) – [2 cups]  (500 ml.)
Baking Powder – [3 teaspoons]  (15 ml.)
Salt – [1 teaspoon]  (5 ml.)
Brown Sugar – [2/3 cup]  (170 ml.)
Vegetable Oil  – [1/2 cup]  (125 ml.)
Eggs (large) – [3]
Lime (zest) – [1]
Dark brown rum – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Fresh pineapple  – [1 cup]  (250 ml.)

1- Preheat the oven to 400F (200C).
2- Cut the pineapple into small cubes.
3- In a large bowl, combine flour, baking powder and salt.
4- In a second bowl beat together sugar, eggs, oil, vanilla, lime zest and rum.
5- Add the wet ingredients to dry ingredients, stirring gently.
6- Stir in the pineapple cubes.
7- Pour into large muffin tins (or mini loaves).
8-  Bake for about 30 minutes.