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Reviewed: Jul. 16, 2008

These muffins were really good. I made NO changes to the recipe, and I had alot of requests for the recipe after serving them at a tropical-themed brunch.

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JBHERRON


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Reviewed: Jun. 5, 2008

I didn't find these to be all that great. They were very bland and just kinda off tasting not sure why though. Don't hink I would make these again.

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Great recipie! Light and fresh muffins that are almost like a cupcake. However, can't really taste the rum, so I suggest doubling the rum extract if you really want that pina colada flavor. I am not a big fan of rum so this wasn't a problem for me. I think these would also be good with a maracino cherry ontop or some other mixed fruit in the muffins.

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cherrylicious

	Cooking Level: Intermediate Home Town: Regina, Saskatchewan, Canada
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Reviewed: Jan. 6, 2008

These smelled wonderful coming out of the oven! They are actually quite healthy too with only 1/4 cup of butter and you can use light sour cream with a good result. They were a bit too pineappely for my taste so if I were to make them again I would definitely reduce the amount of pineapple in half. I used shredded coconut because it was what I had on hand but think flaked would work better in this recipe. I also used 1 Tbsp. of actual rum instead of the extract.

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Valerie's Kitchen

	Home Town: Sunnyvale, California, USA Living In: San Jose, California, USA
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Reviewed: Dec. 4, 2007

The flavor of these muffins was really off. I had to double the amount of crushed pineapple used in order to taste it at all, and I don't believe the rum extract added a good flavor to the finished product. Because I had to adjust the ingredients, I ended up with almost double the batter, and the cooking time isn't accurate. 400 degrees is a better bet if you're going to chance it on these muffins, but keep an eye on them.

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Kitschy

	Cooking Level: Beginning
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Reviewed: Sep. 30, 2007

These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will love this recipe!! We used pineapple chunks instead of crushed pineapple, as well as light sour cream. Next time, I'm going to try splenda instead of sugar to see how that turns out! These were amazing- I can't say enough great things about them! Fantastic recipe; these muffins are perfection. UPDATE: I tried them with half splenda and they were delicious. I also tried making them with crushed pineapple and found I like the small chunks best. We served them as part of dessert at our Hawaiian party and they were a huge hit!

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Brooke Elizabeth

	Cooking Level: Intermediate Living In: Columbia, Maryland, USA
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Reviewed: Sep. 10, 2007

These were very moist muffins, but they seemed to go flat when I took them out of the muffin tin. The taste was okay, but I could barely get any hint of rum or coconute which was a shame.

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RECHJM

	Cooking Level: Intermediate Home Town: Melbourne, Victoria, Australia Living In: Amsterdam, Noord-Holland, Netherlands
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Reviewed: Jul. 18, 2007

Delish! My daughter made these for 4-H. We added a touch of nutmeg and WOW! These are great.

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IndyNurse


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Reviewed: May 22, 2007

These were fantastic! They were moist and flavorful, and very light! Thanks for the great recipe!

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Jen R.

	Cooking Level: Expert Home Town: Vermillion, South Dakota, USA Living In: Bartlett, Illinois, USA
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Reviewed: Nov. 2, 2006

loved the recipe,family enjoyed them because its different,excellent!!!

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Eileen Hon


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Reviewed: Dec. 16, 2003

I can't say I cared for these much. They sounded good but it came out to be an odd mix of flavors for bread. Maybe it was the rum extract but I won't try them again.

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MILLIEWHITE


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Reviewed: Nov. 15, 2003

Moist, fruity, held up well to travel! I WILL be making them again.

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MARIEMLMM


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Reviewed: Mar. 9, 2003

These weren't very good. Not much of a tropical taste at all. I will not be making again.

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SUMMERK


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