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
DATE MUFFINS
These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.
Provided by Food Network
Time 1h10m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
- In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
- Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
- Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.
PINEAPPLE DATE BRAN MUFFINS
A healthy, fibre-filled muffin - it was designed to use up odds and ends in my kitchen... with delicious results! Makes four jumbo muffins - perfect for a hearty breakfast.
Provided by cjbamboo
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 and spray muffin tins.
- Mix yogurt, Splenda, syrup and egg whites until well combined.
- Add pineapple, milk and cereal; stir and let sit at least 5 minutes.
- Mix dry ingredients in aseparate bowl; add to wet.
- Stir in dates.
- Spoon batter into tins.
- Bake for 25-30 minutes, or until toothpick comes out clean. Leave in tins at least 2 or 3 minutes before removing.
Nutrition Facts : Calories 219.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.3, Sodium 679.8, Carbohydrate 51.1, Fiber 11.4, Sugar 14.3, Protein 10.2
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
DATE PINEAPPLE BREAKFAST MUFFINS
Make and share this Date Pineapple Breakfast Muffins recipe from Food.com.
Provided by FarahC
Categories Quick Breads
Time 30m
Yield 24 32, 24 serving(s)
Number Of Ingredients 16
Steps:
- in a large mixing bowl,mix eggs,pineapple,with undrained juice,apple butter,oil,sugar,vanilla,dates,raisons,.
- oatmeals,cinnamon,and salt.
- Then fold in flour,baking powder,baking soda and nuts if you used them.
- Mix with wooden spoon until combined well.
- grease muffin pans with nonstick spray.
- Scoop out 1/3 cup of batter into standard muffin pans. Bake in 350 degree oven for about 20 minutes.
- depending on your batter scoops you should get about 24-32 muffins.
Nutrition Facts : Calories 204.8, Fat 5.6, SaturatedFat 0.6, Cholesterol 15.5, Sodium 230.9, Carbohydrate 35.7, Fiber 1.9, Sugar 17.7, Protein 3.7
SIMPLE PINEAPPLE MUFFINS
Buttered muffins for breakfast, yum. BE SURE TO USE THE KIND OF PINEAPPLE THAT COMES IN HEAVY SYRUP!
Provided by echo echo
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Cream butter with sugar.
- Beat in egg.
- Stir in flour through pineapple just enough to moisten.
- Pour batter into greased muffin tins.
- Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
- Serve with whipped butter.
CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
DATE NUT MUFFINS
Luby's, a cafeteria chain here in Texas, serves these yummy muffins. The recipe was originally printed in the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12-14 muffins
Number Of Ingredients 11
Steps:
- In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
- Preheat oven to 350 degrees.
- Line 12 medium muffin cups with paper liners or lightly grease.
- In a large bowl, beat together butter and sugar until creamy.
- Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
- Add flour and mix until just moistened.
- Fold in cold dates and spoon into prepared muffin pans.
- Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
- Let stand a few minutes before removing from pan.
SWEET PINEAPPLE MUFFINS
These pineapple muffins make an excellent breakfast treat or dessert. Kids and adults alike will be scarfing them down.-Tina Hanson, Portage, Wisconsin
Provided by Taste of Home
Time 25m
Yield about 20 muffins.
Number Of Ingredients 7
Steps:
- In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks.
Nutrition Facts :
APPLE DATE MUFFINS
As a child I always loved when my grandmother made her date nut bread...This recipe comes a very close second in favorite recipes from Grammie...However, Grammie didn't know about the food pyramid or healthy eating...I've adapted many of her recipes to include healthier ingredients and this is one of them
Provided by CookinwithGas
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a lg bowl combine the whole wheat and all purpose flours, bran, baking powder, baking soda and cinnamon. Stir in the dates.
- In another bowl, beat the egg substitute with sugar and oil until well mixed, then stir in the milk and apple.
- Pour into the flour mixture and stir just enough to moisten, being careful not to overmix.
- Spoon into nonstick or paper-lined medium muffin tins, filling almost to the top.
- Bake in the preheated 375°F oven for about 20 minute or until firm to the touch.
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