TROPICAL MUFFINS
I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. -Sylvia Osborn, Clay Center, Kansas
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
TROPICAL MUFFINS
This recipe is very adaptable. You can make these muffins with what you have on hand and to fit any occasion. Great for using little bits of this and that.
Provided by Dragoness
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Mix together flour, sugars, baking powder, soda and salt.
- Stir in fruit and nuts.
- Whisk together eggs, sour cream, oil and vanilla.
- Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
- Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.
TROPICAL FRUIT MUFFINS
Sometimes you want a change from banana bread or muffins. This fits the bill. From a local newspaper.
Provided by Sweet PQ
Categories < 60 Mins
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400*. Lightly grease or spray muffin tins.
- Combine flours, baking powder, baking soda, salt and half of the coconut in a large bowl.
- In another bowl, beat together the brown sugar, egg, milk, banana, butter and vanilla. Stir in the pineapple. Pour over dry ingredients and stir until just moistened.
- Spoon into prepared tins and sprinkle tops with remaining coconut. Bake @ 400* for 20-25 minutes, or until tops are firm to the touch.
TROPICAL FRUIT MUFFINS
Soft mangoes and bananas with honey ... what more could you want? Maybe nuts. Cooking is a creative sport.
Provided by Bill Hilbrich
Categories Quick Breads
Time 18m
Yield 24 muffins
Number Of Ingredients 10
Steps:
- Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe Banana.
- Combine flour, baking powder, salt and sugar in a large bowl.
- In a separate bowl combine oil, milk, and egg.
- Mix liquid ingredients with dry until just moist and stir in the mango and banana pulp.
- Fill greased muffin tins, or paper muffin cups two-thirds full.
- Bake at 400°F for 18 minutes.
- They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
Nutrition Facts : Calories 203.6, Fat 5.7, SaturatedFat 1.1, Cholesterol 19.8, Sodium 177.7, Carbohydrate 36.6, Fiber 0.7, Sugar 23, Protein 2.8
TROPICAL FRUIT MUFFINS
Yield 12 Muffins
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the dried fruit and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
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TROPICAL MUFFINS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Reviews 1Servings 12Cuisine AmericanCategory Bread, Breakfast
- Preheat oven to 375°F. Prepare a muffin pan with 12 regular size cups by greasing them with non-stick cooking spray or use paper or silicone muffin/cupcake liners.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Beat in the egg, sour cream, and rum extract.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet mixture, just until combined. Fold in the pineapple and coconut.
- Fill the 12 cups of the prepared muffin pan cups with the muffin batter, filling each cup about two-thirds full.
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5/5 (7)Total Time 30 minsCategory BreakfastCalories 232 per serving
- Preheat oven to 350 degrees. Coat a 12-well muffin tin with cooking spray or line with cupcake liners. Set aside.
- In a large bowl combine mashed bananas, sugars, egg, and oil. Mix with a hand mixer until well combined. Add in the flour, baking powder, baking soda, and salt. Stir to combine. Fold in the coconut, pineapple, and pecans.
- Scoop the batter into the prepared muffin tin. In a small bowl combine the chopped pecans and coconut. Sprinkle on top of the muffins. Bake for 20-25 minutes or until toothpick inserted in the middle of the muffin comes out clean. Cool on wire rack.
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