1 egg
2 cups buttermilk baking mix
1/2 cup crushed pineapple — drained
1/2 cup shredded coconut
2 tablespoons sugar
2/3 cup orange juice
2 tablespoons oil
—-Rum Glaze—- 3/4 cup powdered sugar
1/2 teaspoon rum extract
2 to 3 teaspoons milk
Beat egg slightly in medium bowl with fork. Stir in remaining ingredients except rum glaze just until moistened. Divide batter evenly among 12 2 1/2-inch muffin cups that have been greased on the bottom only. Bake about 15 minutes at 400 degrees or until golden brown. Immediately remove from cups and spread with rum glaze made by stirring together the sugar, rum extract and milk.