¼ cup butter or margarine, softened
½ cup sugar
1 cup (8 ounces) sour cream
1 ½ teaspoons run extract
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 – 8 oz can crushed pineapple drained
½ cup coconut flakes
1/3 cup chopped pecans
In a mixing bowl, cream the butter and sugar. Add the egg, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack.
*Recipe from unknown source. Found in my Grandparents kitchen.