PINEAPPLE - COCONUT MUFFINS
This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me :)
Provided by najwa
Categories Quick Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Nutrition Facts : Calories 161.6, Fat 7.4, SaturatedFat 5.3, Cholesterol 25.7, Sodium 128.3, Carbohydrate 22.7, Fiber 1.4, Sugar 13.1, Protein 2.1
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.
GRILLED PINEAPPLE WITH ICED COCONUT CREAM
Steps:
- To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.
- In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.
- To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.
TOASTED COCONUT MUFFINS
Provided by Joan Nugent
Categories Breakfast Brunch Bake Valentine's Day Kid-Friendly Coconut Fall Bon Appétit New Mexico Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 dozen muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
- Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
- *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.
MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS
I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.
Provided by Yoly
Time 9h15m
Yield 12
Number Of Ingredients 14
Steps:
- Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Fill each liner with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
- Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g
PINEAPPLE MUFFINS WITH COCONUT AND BROWN SUGAR TOPPING
I was in the mood for pineapple and wanted to make some muffins and found few such combinations on this site. I did a quick search and found this on About.com, under the heading Southern U.S. Cuisine, from Diana Rattray. I really liked these, they are flavorful and not overly sweet. I thought they might need a little something and I added some allspice, cinnamon and nutmeg to the topping.
Provided by pattikay in L.A.
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 17
Steps:
- Grease 18 muffin cups, or line with paper liners.
- in a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans and oats. Make a well in the center of the mixture.
- In a separate bowl, whisk together buttermilk, melted butter and egg.
- Pour into well in flour mixture, stir to blend just until dry ingredients are moistened, but do not overmix.
- Gently fold in pineapple and coconut.
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- For topping:.
- mix together brown sugar, flour, coconut and oats. cut in butter with a pastry cutter till coarse crumbs have formed.
- Sprinkle crumb topping over pineapple muffin batter.
- Bake muffins at 400 for about 20 minutes, or till tops are lightly browned and firm.
- transfer pans to rack to cool for about 5 minutes.
- gently turn muffins out onto rack to cool completely.
Nutrition Facts : Calories 232.2, Fat 11.3, SaturatedFat 6.1, Cholesterol 29.5, Sodium 148.4, Carbohydrate 31.1, Fiber 1.3, Sugar 19.4, Protein 3
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- In a medium bowl, combine the flour, baking soda, salt, 6 tablespoons of the sugar, and ¼ cup of the coconut. In another bowl, whisk the sour cream, butter, egg whites, and rum (or vanilla) together until smooth. Stir in the diced pineapple. Stir the dry ingredients into the sour cream mixture and stir with a spoon until just combined, do not overmix.
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- Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool on a wire rack.
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