Long before I appreciated beer and wine, right before I learned that I could stomach tequila again after a particularly horrific episode, and immediately before I figured out that vodka is good in just about anything, there was rum. Cheap rum. Dirty cheap rum.
Although that first statement makes me sound like an alcoholic, trust me that I’m not. I never actually drank (except, of course, that horrific tequila incident) until after I got married, at which point cheap rum is what we were able to buy. Pina coladas don’t need amazing rum anyway – the sugar and cream cover it up nicely athankyouverymuch.
HOWEVER, last night on a whim I rushed home and, while my parents were at the store, started boiling dried pineapple in cheap rum. I got some weird stares when they walked in the door!
I’m telling you kids, this is what happens when you start a real job. You dream of tropical mixed drinks for breakfast. And it’s glorious.
- 1 3/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/2 cup yogurt (I used nonfat vanilla and it turned out great)
- 1 egg
- 4 Tbsp canola oil
- 1/4 tsp coconut extract
- 1 cup shredded coconut, divided
- 3/4 cup dried pineapple
- 1 cup rum, divided
Preheat oven to 350. Grease a muffin pan or line with muffin cups. In a small saucepan bring 1/2 cup rum to a boil and add the dried pineapple. Boil for 1 minute, then remove from heat and let sit. In a large bowl combine the sugar, sour cream, yogurt, egg, oil, coconut extract, and remaining 1/2 cup rum, whisking until smooth. Add the dry ingredients and gently stir till just combined. Chop the rum-soaked pineapple roughly, then fold that and 3/4 cup of shredded coconut into the batter. Scoop into a standard muffin pan, about 1/4 cup of batter per muffin cup. Bake at 350 for 25-30 minutes, or until golden brown and a toothpick comes out clean.