Muffin Batter

• Preheat Oven to 375 F (190 C) and prepare a 6 muffin pan with paper liners or a thin coating of non-stick baking spray.
• Place flour, baking powder, baking soda, salt, and ginger in a medium bowl and hand whisk together. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment beat together softened butter and sugar until light and fluffy. (about 2 minutes, scraping sides and bottom of bowl as needed)
• Add the vanilla extract and pineapple juice to the creamed butter and then beat in the eggs one at a time.
• Pour in milk and Blue Chair Bay Pineapple Rum Cream, mixing until smooth. Scrape sides and bottom of bowl as needed.
• While mixing on medium low, slowly spoon in flour mixture until all is incorporated and a thick batter has formed.
• Fold in pineapple chunks.
• Divide batter evenly amongst the muffin wells. Sprinkle henerously with sweetened shredded coconut.
• Place muffin pan on middle rack and bake for 22-24 minutes until muffin tops spring back when gently touched with finger tip and edges are lightly browned.
• Place pan on cooling rack. Let muffins cool in pan for 5-10 minutes before removing and serving.