HAWAIIAN MUFFINS
Make and share this Hawaiian Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients.
- Add eggs, milk, and butter.
- Stir until smooth.
- Add pineapple, mixing well.
- Spoon into greased 3-inch muffin pans, filling 3/4 full.
- Bake at 425 degrees for 20 to 25 minutes.
HAWAIIAN MUFFINS
Make and share this Hawaiian Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- In a bowl combine first 4 dry ingredients.
- Stir in rest of dry ingredients; mixing to coat.
- In another bowl mix together the wet mix ingredients.
- Add wet mix ingredients to dry ingredients until just combined.
- Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
- Makes 12.
- These muffins freeze well.
HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT
Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.
Provided by Mary Younkin
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
- Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
- Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)
With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I modified a basic apple muffin recipe from a Pennyslvania bed and breakfast, making changes to make the muffins healthier and more unique. I hope you like them too! I used a mixture of apples and pears (two small Bartlett pears and one very small Pink Lady apple), but you could use just apples if that's all you have available. I also used white whole wheat flour (ground from white wheat), which is lighter than regular whole wheat (ground from red wheat). It has the exact same nutritional value but is not as strong-flavored or "heavy," so try it if you can find it!
Provided by A Messy Cook
Categories Quick Breads
Time 50m
Yield 20 muffins
Number Of Ingredients 11
Steps:
- Whisk together eggs, milk, and oil until completely blended.
- Stir in diced fruit.
- Combine remaining ingredients in separate bowl.
- Add dry to wet ingredients and stir just until blended.
- Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
- Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
- Serve warm with a drizzle of honey!
Nutrition Facts : Calories 131.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 19.2, Sodium 202.1, Carbohydrate 16.4, Fiber 2.5, Sugar 2.3, Protein 3.5
PUMPKIN HARVEST MUFFINS
Make and share this Pumpkin Harvest Muffins recipe from Food.com.
Provided by Miss Erin C.
Categories Quick Breads
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Line 24 muffin cups with paper liners.
- In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
- Mix until crumbles form, set aside.
- In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
- Whisk to blend.
- Add wheat germ mixture and stir until blended.
- Stir in apples and raisins.
- Spoon batter into prepared muffin cups.
- Sprinkle butter mixture over each muffin.
- Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.
HEALTHY HARVEST MUFFINS
Make and share this Healthy Harvest Muffins recipe from Food.com.
Provided by TrebleClef
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Combine sugar and applesauce.
- Add eggs and pumpkin.
- Sift together dry ingredients and add alternately to pumpkin mixture with water.
- Fold in raisins and carrots.
- Spoon into lined muffin tins and bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middles comes out clean.
GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
- Mix together oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ingredients just until the dry are moistened.
- Do not over mix.
- Fill well greased muffin tins 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
APPLE HARVEST MUFFINS
Make and share this Apple Harvest Muffins recipe from Food.com.
Provided by Texas Lone Star
Categories Breakfast
Time 1h15m
Yield 1 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- In a large bowl combine flour, bran, sugars, cinnamon, baking powder, salt and baking soda and mix very thoroughly. Add oil, vanilla, eggs and chopped apples. Mix just until blended.
- Fill greaded muffin tins 3/4 full. Bake for 25 - 30 minutes or until brown.
- Cool, remove from pan and serve warm.
Nutrition Facts : Calories 3913.2, Fat 199.2, SaturatedFat 31.8, Cholesterol 564, Sodium 4215.7, Carbohydrate 507.8, Fiber 23.1, Sugar 300.5, Protein 45.1
SIMPLE HARVEST MUFFINS
Make and share this Simple Harvest Muffins recipe from Food.com.
Provided by The Rabbit
Categories < 30 Mins
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix together dry ingredients.
- Mix fruits, nuts and spices into dry ingredients.
- Whisk together eggs and yogurt in a separate bowl.
- Add melted butter to yogurt mixture, whisking to combine.
- Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
- Divide evenly into 12 lined muffin cups - load them full as these don't rise.
- Bake for 18-25 minutes or until firm and golden.
- Cool on a rack.
PROTEIN PUMPKIN MUFFINS
Make and share this Protein Pumpkin Muffins recipe from Food.com.
Provided by Lynn S.
Categories Breads
Time 25m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Mix dry ingredients in bowl.
- Mix wet ingredients in a separate bowl.
- Combine dry and wet ingredients, blend well.
- Pour into muffin tins and bake for 10 minutes.
Nutrition Facts : Calories 73.7, Fat 1.1, SaturatedFat 0.2, Sodium 150.9, Carbohydrate 12.9, Fiber 2.1, Sugar 0.5, Protein 3.5
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
More about "frosted hawaiian harvest muffins food"
HARVEST MUFFINS RECIPE {FAVORITE FALL RECIPE} - BUSY …
From busybeingjennifer.com
ハワイ料理おすすめ15種類!ハワイアンフード決定版!|ハワイ ...
From lominodayori.com
FROSTED HAWAIIAN HARVEST MUF. - COOK AND POST
From cookandpost.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
FROSTED HAWAIIAN HARVEST MUFFINS RECIPE
From recipeofhealth.com
FROSTED HAWAIIAN HARVEST MUFFINS RECIPE - BREAKFAST.FOOD.COM
From pinterest.com
HAWAII MUFFINS RECIPE - KNEAD SOME SWEETS - A BAKING …
From kneadsomesweets.com
本当に食べるべきハワイアンフード10選はコレ! - エクスペディア
From expedia.co.jp
ハワイの名物グルメ20選!伝統のハワイ料理やローカルフード ...
From kaukauhawaii.com
FROSTED HAWAIIAN HARVEST MUFFINS RECIPE - BREAKFAST.FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love