Pina Colada Muffins

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.