Tropical Spice Muffins Recipes

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

TROPICAL SPICE MUFFINS

Steps:

• Preheat oven to 400 degrees fahrenheit. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• In a medium mixing bowl, combine the rolled oats and ground flax seed with the crushed pineapple, reserved pineapple juice, apple juice concentrate, oil, carrots, coconut, and mango. Set aside for 10 minutes while you sift together the dry ingredients.
• In a large mixing bowl, sift together the flour, spices, baking soda, baking powder, and salt. Pour in the pineapple mixture and stir together until the all the flour is just moistened. Do not over-mix. The batter with be thick.
• Distribute evenly among 10 of the muffin cups, filling to the top. Fill the 2 remaining empty cups with 1/4 cup of water each.
• Place on the middle rack of the pre-heated oven and bake for 20 minutes or until the tops are light golden brown. Test for doneness with a knife or toothpick. Let cool in the tin for 5 minutes, then remove from tin and let cool on a wire rack.

TROPICAL FRUIT MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe Banana.
• Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango and banana pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

TROPICAL MUFFINS

Steps:

• Preheat oven to 350 °F (180 °C). In a big bowl, combine dry ingredients, i.e. white flour and whole-wheat flour, baking powder and cinnamon.
• In a separate bowl, beat together sugar, vegetable oil, applesauce and yogurt.
• In a third bowl, stir in carrots, apples, pineapple, coconut, orange zest and raisins.
• Pour both bowls of liquid ingredients into dry mixture and stir with spatula until smooth.
• Spoon into muffin tins. Bake in 350 °F (180 °C) oven for 20 minutes, or until muffins are golden.

TOMATO SPICE MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

TROPICAL MUFFINS

Steps:

• Mix together flour, sugars, baking powder, soda and salt.
• Stir in fruit and nuts.
• Whisk together eggs, sour cream, oil and vanilla.
• Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
• Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.

WHITE CHOCOLATE, FRUIT, AND SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper liners.
• In a medium saucepan over medium-low heat, mix cocoa powder, quick-cooking oats, brewed coffee, water, cinnamon, allspice, nutmeg, molasses, and butter. Cook and stir until evenly moist and thickened. Cool slightly, and pour into a medium bowl.
• Beat the egg into the cocoa powder mixture. Mix in flour, graham cracker crumbs, crushed shredded wheat cereal, crushed bran flakes cereal, and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins, and white chocolate. Scoop into the prepared muffin pan.
• Bake 30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

FIVE SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup and a 6 cup muffin pan.
• In a large bowl, stir together zucchini and boiling water.
• In a separate bowl, mix flour, sugar, sunflower seeds, baking soda, salt, cinnamon, cloves, coriander, and nutmeg.
• Blend eggs, vegetable oil, and vanilla extract with the zucchini. Stir the zucchini mixture into the flour mixture. Spoon into the prepared muffin pans.
• Bake 20 to 25 minutes in the preheated oven, or until a knife inserted into the center of a muffin comes out clean.