Pineapple Oatmeal Muffins Recipes

Steps:

• 1. DATE HONEY PREPARATION: (Please prepare 1 day ahead) Pour dates and water into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down. Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture into a blender or food processor and puree until completely smooth. Sprinkle in cinnamon and stir well. Store in a sealed container in refrigerator.
• 2. MUFFIN INSTRUCTIONS: Preheat oven to 350 degrees. Lightly rub 8 cups of a 12-cup muffin tin with olive oil, and set aside.
• 3. Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cups, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.
• 4. Recipe Notes * Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats). * Spread almond butter or Date Honey on top. * Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder. * The zest is the outermost, colorful skin of citrus fruits. Zest is often used to enhance flavor in recipes. The pith, or white membrane underneath the outside peel, has a bitter, unpleasant taste and should be avoided while zesting.

Steps:

• Preheat oven to 350° and grease muffin pan.
• In a mixing bowl, combine pineapple w/ juice, sour cream, egg, and butter; blend well.
• In another bowl, combine the remaining ingredients; add to pineapple mixture; stir just until moist.
• Spoon batter into prepared muffin pan, dividing batter evenly.
• Bake for 30-35 minutes or until lightly browned.

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:

• Combine undrained pineapple, oats and sour cream; let stand 15 minutes.
• Cream shortening, sugar and peel together thoroughly; stir.
• in egg.
• Sift flour with powder, soda, ginger and salt; add to creamed mixture alternately with oat mixture.
• Bake in well greased muffin tins at 400 for about 25 minute.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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.