I don’t mean to be a tease. Did you think you might be getting some mimosas for breakfast? That does sound pretty good right about now.
Well, next time. For now, how about a Pina Colada? A Pina Colada Muffin, that is.
You see, I’m dreaming of pineapples and coconuts, the strum of ukeleles, the gentle swing of a hammock and ocean breezes. I’m dreaming of sarongs and bougainvillea. And afternoon naps. I’m dreaming of vacation.
But. It’s not vacation time yet. I must be patient.
As I wait for summer to arrive and all the everyday madness to subside into a lull, I will quiet the vacation yearning with these muffins. Summer will be here before we know it.
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Pina Colada Muffins
Makes one dozen.
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup coconut flakes
- 2 eggs
- 1 cup buttermilk
- 4 tablespoons melted butter
- ½ teaspooon vanilla extract
- 1 cup canned crushed pineapple, drained (if using frozen or fresh pineapple, it may be necessary to add more sugar, depending on the sweetness of the fruit)
Preheat oven to 350°F.
Line muffin pan with liner cups.
In a medium bowl, whisk together flour, salt, baking powder, sugar and coconut. In a separate bowl, whisk together eggs, buttermilk, butter and vanilla extract. Add the egg mixture to the flour mixture and stir until just incorporated. Mix in the crushed pineapple.
Fill muffin cups about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.