MACADAMIA CARROT MUFFINS
These muffins make a great snack for kids (I have seven grandchildren and three great-grandkids) because they have so many healthy ingredients. I also turn to this recipe when I have to furnish muffins for church gatherings. -Shirley James, Buffalo Center, Iowa
Provided by Taste of Home
Time 35m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine All-Bran and boiling water; let stand for 10 minutes. In a bowl, beat the brown sugar, molasses and oil. Add eggs, one at a time, beating well after each addition. Add buttermilk and soaked All-Bran; mix well. Combine the flour, baking soda and salt; add to creamed mixture just until combined. Stir in bran flakes, carrots, dates and nuts., Fill greased muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 148 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.
WHITE CHOCOLATE MACADAMIA MUFFINS
I love making muffins because they are so versatile and everyone loves them. These sweet muffins remind me of one of my favorite cookies. They're real kid-pleasers. -Lorie Roach, Buckatunna, Mississippi
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA MACADAMIA MUFFINS
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. -Stasha Wampler, Clinchport, Virginia
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 294 calories, Fat 16g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA MACADAMIA NUT MUFFINS
These are delicious with macadamia nuts, but are also very good with the more traditional pecans or walnuts. This recipe is less sweet than some muffin recipes - which I think makes them perfect for breakfast. Try them plain, or cut in half and toast in a toaster oven with butter.
Provided by appleydapply
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400. Grease muffin cups, or line with paper baking cups.
- Beat mashed banana, oil, milk, nuts, and egg with a spoon in a medium bowl.
- Stir in remaining ingredients just until moistened (batter will be lumpy, so don't be tempted to overbeat).
- Spoon batter into muffin pan.
- Bake about 20 minutes at 400, just until golden brown. Immediately remove from cups.
Nutrition Facts : Calories 229.6, Fat 12.9, SaturatedFat 2, Cholesterol 18.6, Sodium 200.3, Carbohydrate 26.6, Fiber 2.3, Sugar 8.4, Protein 3.7
MACADAMIA NUT MUFFINS
Another moist and flavorful muffin favorite. I have many macadamia nut recipes that I whip out at Christmas time. This one is a keeper.
Provided by Vseward Chef-V
Categories Quick Breads
Time 30m
Yield 12 muffins, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Spray bottoms of 12 muffin cups with nonstick cooking spray.
- In medium bowl, combine flour, nuts, coconut, sugar, baking powder, lemon peel, cardamom and salt. Make well in center; whisk in milk, oil and egg until just moistened. Spoon into muffin cups. (I like to sprinkle a little cinnamon & sugar on top before baking.
- Bake 20 to 25 minutes or until nicely browned. Cool in pan on wire.
- rack 10 minutes; remove from pan. Cool completely.
MACADAMIA NUT MUFFINS
Make and share this Macadamia Nut Muffins recipe from Food.com.
Provided by lazyme
Categories Quick Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Line 10 muffin cups with paper muffin liners.
- Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
- Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 335.5, Fat 24, SaturatedFat 9.4, Cholesterol 88.3, Sodium 191.6, Carbohydrate 27.4, Fiber 1.6, Sugar 14.9, Protein 4.7
MACADAMIA NUT MUFFINS
Looking for a delightful bread recipe? Bake these nutty muffins made using Original Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
- In large bowl, stir together Bisquick mix and sugar; stir in nuts. Make well in center of mixture. In small bowl, mix half-and-half, oil, vanilla and egg; add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling two-thirds full.
- Bake 11 to 12 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 337 mg
BANANA-MACADAMIA NUT MUFFINS
Categories Bread Fruit Nut Breakfast Brunch Bake Back to School Banana Macadamia Nut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.
BANANA MACADAMIA NUT MUFFINS
These are really very special muffins - super moist and full of flavor. You can substitute your preference and use different nuts instead of the macadamias. Original recipe is from Epicurious, but I tweeked it a bit.
Provided by Marie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and grease or place cupcake liner papers in 12 muffin cups.
- Sift first 4 ingredients into a large bowl.
- Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl.
- Mix into dry ingredients, then fold in half of nuts.
- Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts.
- Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
- Transfer muffins to wire rack and let cool.
Nutrition Facts : Calories 278, Fat 16.8, SaturatedFat 6.5, Cholesterol 36.5, Sodium 284, Carbohydrate 30.3, Fiber 1.8, Sugar 15.2, Protein 3.4
STRAWBERRY-MACADAMIA NUT MUFFINS
Make and share this Strawberry-Macadamia Nut Muffins recipe from Food.com.
Provided by JamesDeansGirl
Categories Quick Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
- In a large bowl, beat together the the milk, melted butter, and egg.
- Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
- Gently fold in the strawberries and macadamia nuts.
- Spoon batter into the prepared tins; sprinkle with sugar, if desired.
- Bake for 20-22 minutes, or until golden and puffed.
- Immediately invert onto wire racks.
- Serve warm or cool.
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