Pina Colada Muffins
Makes 12 muffins
1 egg
2 cups reduced-fat buttermilk baking mix
1 (8 1/4-ounce) can crushed pineapple
1/2 cup shredded coconut
1/4 cup sugar
2 tablespoons vegetable oil
1/3 cup plus 1 tablespoon milk, divided
3/4 cup confectioners sugar
1/2 teaspoon rum extract
Preheat oven to 375°F. Grease 12 muffin cups.
Beat egg with a fork in a medium bowl. Add baking mix, undrained pineapple,
coconut, sugar, oil and 1/3 cup milk. Mix just until moistened.
Spoon batter into prepared muffin cups. Bake muffins until golden brown,
about 15 minutes.
Meanwhile, combine confectioners sugar, rum extract and remaining milk in a
small bowl.
Let muffins cool for 2 minutes in pan; turn out onto a wire rack. Spread
glaze over warm muffins.