Procedure
Preheat the oven to 350 F.
Line the bottom of 12 greased jumbo muffin cups with parchment paper or waxed paper.
Grease the paper and set aside.
Drain the pineapple slices and reserve 2 tablespoons of the juice.
In a small
saucepan, melt the butter over low heat.
Stir in the brown sugar and reserved pineapple juice.
Cook and stir over medium heat until sugaris dissolved.
Remove from the heat.
Spoon 1 tablespoonful of the brown sugar mixture into each
muffin cup.
Place a
pineapple ring into each cup and insert a maraschino cherry into the center of each pineapple ring.
In a large bowl, beat the eggs and sugar until thickened and lemon-colored.
Beat in the oil, sour cream, vanilla extract, and rum extract until smooth.
In another large bowl combine the flour, baking powder, baking soda and salt.
Add the flour mixture to the egg mixture and mix well.
Fill the prepared muffin cups two-thirds full.
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
