Tropical Muffins

1/4 cup butter, softened

1/2 cup sugar

1 egg

1 cup (8 ounces) sour cream

1 1/2 teaspoons rum extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 can (8 ounces) crushed pineapple, drained

1/2 cup flaked coconut

1/3 cup chopped pecans

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. 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 two-thirds 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.