Pineapple Nut Muffins Food

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DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

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

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

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

PINEAPPLE CARROT RAISIN MUFFINS



Pineapple Carrot Raisin Muffins image

My father got muffins from a tenant of his (who happens to be a chef). My mom made my dad ask the chef if he would write down the recipe for her Then, My mom asked if I would make it, and I agreed with a sort of "ehhh, pineapple??" attitude. haha. Well, it's delicious! It's light and sweet. and I baked mine until they sort of got crsip around the edges (crunchy muffin tops are lovely in my opinion). The original recipe calls for walnuts, but I personally use chopped almonds instead.

Provided by plum pie

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrot
1/2 cup raisins
1/2 cup chopped walnuts
1 (8 ounce) can crushed pineapple
2 eggs
1/2 cup butter (melted)
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
  • Stir in carrots, raisins and nuts.
  • In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
  • Stir into dry ingredients until just blended.
  • DO NOT OVERBLEND, please. (: (it's for your own good, really).
  • Spoon into greased 2 1/2 inch muffin cups.
  • Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
  • Remove from pan and cool on wire rack.

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons beaten egg
1/4 cup canola oil
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/3 cup unsweetened crushed pineapple, drained

Steps:

  • In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 224 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PINEAPPLE BANANA MUFFINS



Pineapple Banana Muffins image

Make and share this Pineapple Banana Muffins recipe from Food.com.

Provided by BestTeenChef

Categories     Quick Breads

Time 40m

Yield 30 muffins, 12-18 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour
2 cups granulated sugar
1 cup chopped nuts or 1 cup raisins
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
2 cups mashed bananas (about 5 medium)
1 1/4 cups crushed undrained pineapple
1 cup vegetable oil

Steps:

  • In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
  • In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
  • Spoon into large greased muffin cups filling two-thirds full.
  • Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

Nutrition Facts : Calories 531.5, Fat 25.7, SaturatedFat 3.6, Cholesterol 46.5, Sodium 394.3, Carbohydrate 71.2, Fiber 3.2, Sugar 40.2, Protein 7.3

PINEAPPLE - COCONUT MUFFINS



Pineapple - Coconut Muffins image

This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)

Provided by najwa

Categories     Quick Breads

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup shredded unsweetened coconut
2 cups flour
1 (20 ounce) can pineapple

Steps:

  • Preheat oven to 350F, line 2 muffin pans with paper cups.
  • In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
  • Combine salt, baking powder, coconut, and flour.
  • Drain and chop pineapple, reserving juice (about 7 ounces).
  • Add the flour mixture to the butter mixture alternately with the reserved juice.
  • Fold in pineapple, and fill muffin cups 2/3 full.
  • Bake for 20-25 minutes.
  • Note: Sprinkle sugar on top of muffins for crunchy muffin tops.

Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1

SIMPLE PINEAPPLE MUFFINS



Simple Pineapple Muffins image

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

1/4 cup butter
2 tablespoons sugar
1 large egg
2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 (8 ounce) can crushed pineapple, NOT drained

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.

MACADAMIA & PINEAPPLE MUFFINS



Macadamia & Pineapple Muffins image

for future lunch box treats * To chop macadamias, pulse briefly in a food processor - take care not to chop too finely.

Provided by Sonya01

Categories     Lunch/Snacks

Time 45m

Yield 12 muffins

Number Of Ingredients 10

2 1/4 cups self-raising flour, sifted
1/2 cup raw sugar, plus
1 tablespoon raw sugar, extra
1 cup chopped macadamia nuts
125 g unsalted butter, softened
2 tablespoons honey, plus extra to serve
1 cup buttermilk
440 g canned crushed pineapple in juice, well-drained
1 egg, lightly beaten
low-fat yogurt, to serve

Steps:

  • Preheat oven to 190°C (not fan-forced).
  • Line a 12-hole muffin pan with paper cases.
  • Place flour and sugar in a large bowl with half the macadamias, then set aside.
  • Melt butter with honey in a small saucepan over low heat. When melted, remove from heat and add the buttermilk and pineapple.
  • Stir to combine, then add egg. Make a well in centre of dry ingredients and pour in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.
  • Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.
  • Remove from the oven and allow to cool for 5 minutes.
  • Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.

Nutrition Facts : Calories 321.1, Fat 17.8, SaturatedFat 7, Cholesterol 40.8, Sodium 327.1, Carbohydrate 38, Fiber 1.9, Sugar 19.1, Protein 4.7

HEALTHY BANANA-PINEAPPLE MUFFINS



Healthy Banana-Pineapple Muffins image

This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.

Provided by LindaS

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

3/4 cup egg white (such as Egg Beaters or substitute 3 eggs)
2/3 cup canola oil
1 cup sugar
1 teaspoon vanilla extract (or other flavor)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 1/2 cups bananas, mashed with
1 teaspoon lemon juice (optional)
1 cup crushed pineapple, drained
1 cup walnuts, chopped

Steps:

  • Whisk first 4 ingredients until well blended.
  • Stir in 5 dry ingredients just until moistened. Batter will be thick.
  • Add bananas, pineapple, and nuts.
  • Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
  • Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.

Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7

PINEAPPLE YOGURT MUFFINS



Pineapple Yogurt Muffins image

Make and share this Pineapple Yogurt Muffins recipe from Food.com.

Provided by Donna S.

Categories     Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 8

1/4 cup sugar
2 egg whites
1/4 cup vegetable oil
1 cup nonfat plain yogurt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup crushed pineapple, well drained

Steps:

  • 1. Preheat oven to 375 degrees. Put paper lines in muffin tin.
  • 2. In bowl, combine sugar, egg whites, oil and yogurt. Beat until well combined.
  • 3. Add flour, baking powder and baking soda. Combine until well mixed.
  • 4. Add pineapple and mix until combined.
  • 5. Evenly divide the batter among the 12 muffin cups.
  • 6. Bake for 15-20 minutes or until a toothpick inserted into center comes out clean.
  • 7. Remove and cool on a rack.
  • 8. **Can freeze well wrapped muffins for 2 months.

Nutrition Facts : Calories 140.1, Fat 4.8, SaturatedFat 0.6, Cholesterol 0.4, Sodium 108.1, Carbohydrate 21.1, Fiber 0.6, Sugar 8.8, Protein 3.5

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