SIMPLE PINEAPPLE MUFFINS
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
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.
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 :
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.
PINEAPPLE UPSIDE-DOWN MUFFINS
These muffins have just about everything! Very healthy and YUMMY!
Provided by Andrea
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside.
- Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside.
- In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups.
- Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 42.1 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 207.5 mg, Sugar 24.3 g
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
PINEAPPLE MUFFINS
A nice refreshing muffin that can be served for a brunch, breakfast or just along side a nice ham dinner. We've enjoyed the flavor of these muffins for a long time.
Provided by HokiesMom
Categories Quick Breads
Time 50m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Drain pineapple and reserve 1/4 cup juice.
- Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
- In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
- In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
- Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
- Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
- Spoon pineapple over batter and sprinkle with the cinnamon mixture.
- Bake at 375F for 30 minutes.
Nutrition Facts : Calories 184.6, Fat 6.7, SaturatedFat 4, Cholesterol 28.5, Sodium 203.3, Carbohydrate 28.7, Fiber 0.7, Sugar 12.8, Protein 2.9
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PINEAPPLE MUFFINS - RECIPE GIRL
From recipegirl.com
4.3/5 (3)Total Time 40 minsCategory BreakfastCalories 245 per serving
- Preheat the oven to 375 degrees F. Spray 12 muffin tins with nonstick spray, or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Drain the pineapple (reserving ¼ cup juice- also reserve about 2 tablespoons of the pineapple to add to the tops of the muffins). Add the bulk of the pineapple, reserved ¼ cup juice, milk, egg and butter to the dry ingredients; stir just until combined. Use an ice cream scoop to divide the batter among the 12 muffin cups (that's the easiest way to do it... or just spoon it in). Sprinkle a little bit of the reserved, crushed pineapple onto the tops of each one.
- In a small bowl, combine the topping ingredients- cutting the butter into the dry ingredients to create a crumbly mixture. Sprinkle the crumbled topping onto each muffin.
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