DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
MACADAMIA-PINEAPPLE TART
Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
- Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
- In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.
Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg
MACADAMIA & PINEAPPLE MUFFINS
for future lunch box treats * To chop macadamias, pulse briefly in a food processor - take care not to chop too finely.
Provided by Sonya01
Categories Lunch/Snacks
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C (not fan-forced).
- Line a 12-hole muffin pan with paper cases.
- Place flour and sugar in a large bowl with half the macadamias, then set aside.
- Melt butter with honey in a small saucepan over low heat. When melted, remove from heat and add the buttermilk and pineapple.
- Stir to combine, then add egg. Make a well in centre of dry ingredients and pour in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.
- Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.
- Remove from the oven and allow to cool for 5 minutes.
- Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.
Nutrition Facts : Calories 321.1, Fat 17.8, SaturatedFat 7, Cholesterol 40.8, Sodium 327.1, Carbohydrate 38, Fiber 1.9, Sugar 19.1, Protein 4.7
MACADAMIA AND PINEAPPLE RICE PILAF
Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.
Provided by LifeIsGood
Categories Pineapple
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees F.
- In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds (not long enough for the rice to change color).
- Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.
- Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.
- Note: If you use salted macadamia nuts, you won't have to add the salt in the recipe.
Nutrition Facts : Calories 546.7, Fat 18.4, SaturatedFat 4.6, Cholesterol 13, Sodium 484.1, Carbohydrate 85.5, Fiber 4, Sugar 19.3, Protein 11.9
BANANA MACADAMIA MUFFINS
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS
I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.
Provided by Yoly
Time 9h15m
Yield 12
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Fill each liner with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
- Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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