Piña Colada Muffins
1 cup dried pineapple
additional 12 pieces of dried pineapple, for garnish before baking (about 6½ ounces pineapple, total)
1 cup dark Jamaican rum, optional
2 cups all-purpose flour (high altitude: add 1 tablespoon)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 ounces (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 cup dairy sour cream
1 teaspoon vanilla extract
¾ teaspoon finely minced orange zest
¾ cup sweetened flaked coconut
Place the pineapple in a small saucepan and pour the rum over it. If you are not using the rum, pour in 1 cup water (preferably springwater). Bring to boiling, then allow the pineapple to cool in the liquid for about 30 minutes. Drain the pineapple. (
