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
SWEET PINEAPPLE TAMALES
This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 30
Number Of Ingredients 8
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
- Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
- Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TAMALE CORNBREAD MUFFINS
Make and share this Tamale Cornbread Muffins recipe from Food.com.
Provided by cooksteve
Categories Quick Breads
Time 35m
Yield 6 muffins, 4 serving(s)
Number Of Ingredients 11
Steps:
- Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
- Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
- Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
- Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.
Nutrition Facts : Calories 220, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 261.2, Carbohydrate 39.4, Fiber 3.9, Sugar 0.8, Protein 7
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