Good lord, cakers love muffins. Our favourite is bran (in spite of the hayish aftertaste), but we’ve also been known to indulge in a banana or carrot muffin or sometimes a “morning glory” muffin. They’re like the kitchen sink of muffins. Once, I found an eraser in one which came in pretty handy.
When I saw this recipe for not just Pina Colada Muffins, but Lynda’s Pina Colada Muffins, well, I just knew these would be special. Any caker recipe with someone's name in the title implies legendary status. Especially since it wasn’t Lynda who submitted the recipe. It was Nettie.
So imagine my disappointment when Lynda’s Pina Colada Muffins turned out gummier than grandpa. “Maybe I was supposed to drain the can of pineapple,” I thought. The recipe didn’t say either way. So I made them a second time with a drained can. Better, but still gummy. My taste testers thought they weren’t bad. “But good enough to be named after someone?” I asked. The response was a half-hearted shrug.
Linda-with-a-y, I’d like nothing more than to report your muffins were the bomb, but a caker never lies. I can only wonder – did I do something incorrectly? Or did Nettie get the recipe wrong? Maybe the good people of Cobalt, Ontario just like really damp food. In any case, I’m heading out to make love at midnight in the dunes of the cape.
½ cup white sugar
1 ½ cup flour
1 teaspoon baking powder
1 cup yogurt
1 teaspoon rum
1 10-ounce can crushed pineapple
½ cup coconut
¼ cup margarine
½ teaspoon salt
Measure sugar, egg, margarine, yogurt and rum. Beat until blended. Stir together dry ingredients and add to other mixture. Stir until barely blended. Add pineapple and coconut. NOTE: sour cream may be substituted for yogurt. Bake at 375° for 20 minutes. Yield 12 large.
Source: Cherished Recipes, Cobalt Public Library
(Thanks to Sarah for loaning it to me!)