Pineapple Coconut Bran Muffins Recipes

PINEAPPLE - COCONUT MUFFINS

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

PINEAPPLE COCONUT MUFFINS

Steps:

• Prepare your muffin tin with non-stick cooking spray.
• Preheat oven to 350F.
• In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
• In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
• Pour egg & milk mixture into dry ingredients and stir until well mixed.
• Stir in pineapple.
• Pour into 12 muffin tins.
• Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
• Bake 20 minutes or until done.
• Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
• Store in a sealed container in the fridge.

BANANA PINEAPPLE COCONUT MUFFIN RECIPE - (4.5/5)

Steps:

• In a large bowl, combine your flour, sugars, baking powder, baking soda and salt. Drain both of your cans of Dole Crushed Pineapple. Pour pineapple into a food processor and puree. Peel your Dole Bananas and add them to the pineapple mixture, pureeing again. You do not have to puree your bananas, if you prefer you can simply mash them with the fork. Add your pineapple/banana puree, eggs, oil, vanilla and yogurt to your dry ingredients. Combine ingredients until just mixed. Add in your white chocolate chips and shredded coconut if desired. Fill paper lined or greased muffins tins 2/3 to 3/4 of the way full. If desired sprinkle a bit of shredded coconut on top. Bake at 350°F for 13 to 16 minutes or until a toothpick into the center comes out clean. Let cool and enjoy!

BRAN MUFFINS WITH PINEAPPLE

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
• In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.

DELICIOUSLY MOIST PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
• Pour batter into lined muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

PINEAPPLE COCONUT MUFFINS

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.

PINEAPPLE MUFFINS WITH COCONUT AND BROWN SUGAR TOPPING

Steps:

• Grease 18 muffin cups, or line with paper liners.
• in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
• In a separate bowl, whisk together buttermilk, melted butter and egg.
• Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
• Gently fold in pineapple and coconut.
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• For topping:.
• mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
• Sprinkle crumb topping over pineapple muffin batter.
• Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
• transfer pans to rack to cool for about 5 minutes.
• gently turn muffins out onto rack to cool completely.

PINA COLADA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

PINEAPPLE BRAN MUFFINS

Steps:

• In a bowl, combine flour, baking soda and cereal. In a bowl, cream shortening and sugar. Beat in eggs, cream and honey; stir into dry ingredients just until moistened. Fold in pineapple. Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.

PINEAPPLE COCONUT BRAN MUFFINS

Steps:

• 1. Stir together flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal, pineapple and yogurt. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Stir in nuts. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2 inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 18 minutes or until golden brown. Serve warm.