Pina Colada Muffins

I'm still trying to pretend that beach week is not over and that I am not going back to work tomorrow. After a week of endless seafood, poutine (oh the poutine!), and summery beach drinks, pina colada muffins seemed like a way to keep the vacation alive.

They are no way near as good as actually being at the beach for a week.

Some highlights of the week include going up a night early ("night zero"), inflatable movie night, the annual bagpipe celebration for McGuirk's, and clambake night. AND, the opening of maybe the greatest bar ever, The Goat. I think I may have spent more time at The Goat than at my cottage. Their poutine (and everything else, is to die for).

Yeah, we watched Jaws on this bad boy

Lobsters and steamers

That picture above is a plate of poutine, a Canadian favorite of French fries, gravy and cheese curds. With a bacon bucket (yes, a bucket of bacon), and some blackberry moonshine lemonades. I had poutine at least 5 times this week....

The only good thing about being home is that my wallet is finally safe and we were reunited with our pups who aren't allowed in our cottage. Other than that, being home stinks!

So, anyways, back to the muffins. These were just okay. They have a nice burst of pineapple from the crushed pineapple, but they need a little more oomph. I think the base batter needs to be changed, and then add the pineapple and coconut. Maybe some toasted coconut to go on top as well...

Pina Colada Muffins
from Mr. Food

1.5 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1 (8 oz.) can crushed pineapple
1/2 cup shredded coconut

1. Preheat oven to 375 and line a muffin tin (makes 12).
2. Whisk together the flour, sugar, baking powder and salt.
3. In the bowl of a stand mixer, beat the egg and milk. Add the pineapple and coconut and mix. Add the flour mix and stir until combined.
4. Divide batter evenly into muffin tins, filling about 2/3 full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.