Pineapple Nut Muffins Recipes

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.

Steps:

• 1. Preheat oven to 425 degree F. Grease a muffin pan, or I use silicone cups. In a medium bowl, sift together the flour, cinnamon, soda, baking powder and pudding mix. Add brown sugar and whisk in. Set aside.
• 2. In another bowl, whisk together the egg and sour cream and oil. Add the pineapple and nuts, stir until blended. Add the pineapple mixture to the dry mixture and stir until all is moistened. Batter will be quite thick.
• 3. Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
• 4. I sprinkle some sugar on top, that's up to you. Bake for 15 - 17 minutes or until pick comes out clean. The time all depends on your oven.
• 5. Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack. Delish!

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.

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.

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.

Steps:

• 1. Whisk together all the dry ingredients in a large bowl.
• 2. Whisk together the eggs, canola oil and pineapple in a medium bowl.
• 3. Add the liquid ingredients to the dry ingredients and stir together until just blended. Gently stir in the pecans.
• 4. Fill muffin cups about 2/3 full and then bake 12-15 minutes at 400? F until golden and they pass the toothpick test.

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.