Pineapple Nut Muffins Food
PINEAPPLE CARROT RAISIN MUFFINS
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
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 ZUCCHINI MUFFINS
These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
Provided by FROSTH
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g
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
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BRAN MUFFINS WITH PINEAPPLE
The pineapple adds sweetness to these fiber-filled muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin pans with 18 paper liners. Soak raisins in 1 cup hot water until soft, about 10 minutes; drain raisins and transfer to a food processor. Puree until smooth, about 30 seconds.
- In a medium bowl, combine bran, flours, baking powder, baking soda, and salt. In a large bowl, stir together yogurt, brown sugar, molasses, butter, egg, and raisin puree. Add dry ingredients and stir to combine; fold in pineapple. Divide batter evenly among liners. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes, rotating pans halfway through.
Nutrition Facts : Calories 183 g, Fat 6 g, Fiber 2 g, Protein 3 g
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 :
MACADAMIA & PINEAPPLE MUFFINS
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
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
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