Aloha Muffins Recipes

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ALOHA ENGLISH MUFFIN SANDWICH



Aloha English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 4

1 tablespoon vegetable oil
1 piece boneless, skinless chicken breast (about 4 ounces)1 tablespoon sugar-free teriyaki sauce, plus more if needed
1 light, whole-grain English muffin
One 1/4-inch-thick ring canned or fresh pineapple

Steps:

  • Brush the oil on the chicken breast. Grill or sear the chicken until the internal temperature reaches 165 degrees F, then cool. Shred the meat and toss it with the teriyaki sauce.
  • Toast the muffin and spread some extra teriyaki sauce on one half. Top with the shredded chicken and garnish with the pineapple. Enjoy!

Nutrition Facts : Calories 431 calorie, Fat 18.7 grams, SaturatedFat 2.7 grams, Cholesterol 97 milligrams, Sodium 910 milligrams, Carbohydrate 32.1 grams, Fiber 8.5 grams, Protein 42.7 grams, Sugar 4.8 grams

ALOHA QUICK BREAD



Aloha Quick Bread image

This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert. -Lanita Anderson, Chesapeake, Virginia

Provided by Taste of Home

Time 1h35m

Yield 1 loaf.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2 medium)
1/4 cup whole milk
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple, drained

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana, milk, orange zest and extracts. , Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in coconut, nuts and pineapple. Transfer to a greased 9x5-in. loaf pan. , Bake 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 239 calories, Fat 11g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 236mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

ALOHA CUPCAKES



Aloha Cupcakes image

A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. -Shannon Dobos, Calgary, Alberta

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 19

1-1/4 cups cake flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup sugar
1/2 cup canola oil
1 teaspoon coconut extract
1/2 cup coconut milk
1/2 teaspoon white vinegar
PINEAPPLE FROSTING:
1/2 cup shortening
1/2 cup butter
4 cups confectioners' sugar
1/2 cup finely chopped fresh pineapple
3 tablespoons unsweetened pineapple juice
TOPPING:
1/2 cup sweetened shredded coconut, toasted
1/2 cup coarsely chopped macadamia nuts, optional

Steps:

  • Preheat oven to 350°. Line 12 muffin cups with paper or foil liners. Whisk first 4 ingredients; set aside. Beat eggs and sugar on medium speed for 1 minute. Add oil and coconut extract; beat 1 minute more. Add half the flour mixture; beat on low speed. Combine coconut milk and vinegar. Add half to batter; beat just until combined. Beat in the remaining flour mixture, then the remaining coconut milk mixture just until smooth., Fill prepared cups two-thirds full. Bake until cupcakes are golden brown and spring back lightly when touched, 15-18 minutes (do not overbake). Cool on wire rack., For frosting, cream shortening and butter until light and fluffy. Beat in confectioners' sugar 1/2 cup at a time, adding finely chopped pineapple and pineapple juice after beating in 2 cups of sugar. Add additional confectioners' sugar and pineapple juice to reach desired consistency., Spoon frosting onto cupcakes. Top with toasted coconut and, if desired, chopped macadamia nuts.

Nutrition Facts : Calories 533 calories, Fat 29g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 67g carbohydrate (55g sugars, Fiber 1g fiber), Protein 3g protein.

ALOHA MUFFINS



Aloha Muffins image

I wanted to make a banana muffin, but something a little more tropical, so I came up with these. I think a little toasted coconut would be good either in the batter or sprinkled on top, but I did not use any since the rest of my family does not like coconut. These are, naturally, best fresh out of the oven.

Provided by Kay D.

Categories     Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups sugar
2 teaspoons cinnamon
1 cup chopped macadamia nuts
3 ripe bananas, mashed
4 fluid ounces unsweetened pineapple juice
1/4 cup crystallized ginger, large pieces snipped
1 cup sour cream
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract

Steps:

  • Preheat oven to 400.
  • Spray muffin tins with nonstick spray.
  • In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon.
  • Make sure they are thoroughly combined.
  • Stir in macadamia nuts.
  • In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract.
  • Make sure these are well blended.
  • Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy).
  • Fill muffin cups approximately 2/3 full.
  • Bake for 15 minutes, or until golden and they test done.
  • Makes 24 regular muffins or 12 jumbo.
  • (you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).

Nutrition Facts : Calories 229.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 21.8, Sodium 105.6, Carbohydrate 29.9, Fiber 1.4, Sugar 15.2, Protein 3.1

HAWAIIAN MUFFINS



Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
4 eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups drained crushed pineapple

Steps:

  • Sift dry ingredients.
  • Add eggs, milk, and butter.
  • Stir until smooth.
  • Add pineapple, mixing well.
  • Spoon into greased 3-inch muffin pans, filling 3/4 full.
  • Bake at 425 degrees for 20 to 25 minutes.

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