Coco Kiss Pumpkin Muffins

Nutrition

Ingredients

Directions

1. 1

   Make the buttered-rum coconut kiss: melt butter over medium-high heat in a small saucepan

2. 2

   Cook for 1-2 minutes , watching carefully , until the butter turns nut-brown and is very fragrant be careful not to burn

3. 3

   Immediately remove from heat and add sugar , rum and coconut

4. 4

   Combine well to mix butter and rum throughout and to cool slightly

5. 5

   Stir in egg , combining well

6. 6

   Using a rounded teaspoon as a measure , separate the coconut mixture into 12 portions and roll them into balls , resembling meatballs

7. 7

   Space apart on a plate and put in refrigerator to firm up while preparing the muffin batter

8. 8

   Preheat oven to 350 degrees fahrenheit

9. 9

   For muffins: cream butter for 1 minute

10. 10

    Add sugar and beat 4 more minutes , or until light and fluffy

11. 11

    Beat in eggs

12. 12

    In separate bowl , whisk together pumpkin puree , orange zest and juice and sour cream

13. 13

    In a third bowl , whisk together all the dry ingredients

14. 14

    Stir 1 / 3 of the flour mixture into the creamed butter mixture

15. 15

    Mix in the pumpkin puree mixture and add another 1 / 3 of the flour mixture

16. 16

    Stir in remaining pumpkin puree and flour and mix well

17. 17

    Distribute batter evenly among 12 well-greased or paper-lined muffin cups

18. 18

    Place a coconut kiss onto the top of each muffin and press in so nearly half the kiss is immersed in batter

19. 19

    Bake for 30-35 minutes , or until a toothpick inserted in the muffin batter comes out clean

20. 20

    Enjoy !

21. 21

    Prepare and add the remaining ingredients as listed: cornmeal, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt.