Pineapple Sunshine Muffins Recipes

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 - 3 days, or freeze.

PINEAPPLE SUNSHINE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

DELICIOUS PINEAPPLE MUFFINS

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.

PINEAPPLE AND SOUR CREAM MUFFINS

Steps:

• Measure sugar, egg, butter and sour cream into bowl and beat.
• Stir flour,baking powder,baking soda and salt together.
• Add cream mixture to dry ingredients and stir until moist.
• Stir in pineapple to mix.
• Fill greased muffin trays and bake 375F degrees for 15-20 minutes.

SUNSHINE MUFFINS

Steps:

• Cut orange into 8 pieces.
• Put cut-up orange (The WHOLE orange, orange juice, egg and oil in blender).
• Blend until smooth.
• Add flour, sugar, baking powder, baking soda and salt.
• Blend.
• Add raisins and nuts.
• Blend just until mixture is mixed.
• Pour mixture into muffin tins and bake at 375F for 15-20 minutes.
• Enjoy.

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS

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.

PINEAPPLE COCONUT PECAN MUFFINS WITH RAISINS

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil and pineapple. Stir into dry ingredients just until moistened. Fold in coconut, raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove from pan and cool on wire rack.