Aloha Muffins Recipes

ALOHA ENGLISH MUFFIN SANDWICH

Aloha English Muffin Sandwich image

Change up the kids' meat and cheese sandwiches for these tasty and healthy English muffin sandwiches. Look for light, whole-grain muffins. At about 100 calories, they leave room for a variety of tasty toppings, and the small size is perfect for lunchboxes.

Provided by Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
1 piece boneless, skinless chicken breast (about 4 ounces)1 tablespoon sugar-free teriyaki sauce, plus more if needed
1 light, whole-grain English muffin
One 1/4-inch-thick ring canned or fresh pineapple

Steps:

Brush the oil on the chicken breast. Grill or sear the chicken until the internal temperature reaches 165 degrees F, then cool. Shred the meat and toss it with the teriyaki sauce.
Toast the muffin and spread some extra teriyaki sauce on one half. Top with the shredded chicken and garnish with the pineapple. Enjoy!

Nutrition Facts : Calories 431 calorie, Fat 18.7 grams, SaturatedFat 2.7 grams, Cholesterol 97 milligrams, Sodium 910 milligrams, Carbohydrate 32.1 grams, Fiber 8.5 grams, Protein 42.7 grams, Sugar 4.8 grams

HAWAIIAN MUFFINS

Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Miss Annie

Categories Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 11

Ingredients

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) jar salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut
1/2 cup chopped dried pineapple
3/4 cup milk
1/2 cup melted & cooled butter or 1/2 cup margarine
1 lightly beaten egg
1 teaspoon vanilla

Steps:

In a bowl combine first 4 dry ingredients.
Stir in rest of dry ingredients; mixing to coat.
In another bowl mix together the wet mix ingredients.
Add wet mix ingredients to dry ingredients until just combined.
Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
Makes 12.
These muffins freeze well.

ALOHA MUFFINS

Aloha Muffins image

I wanted to make a banana muffin, but something a little more tropical, so I came up with these. I think a little toasted coconut would be good either in the batter or sprinkled on top, but I did not use any since the rest of my family does not like coconut. These are, naturally, best fresh out of the oven.

Provided by Kay D.

Categories Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups sugar
2 teaspoons cinnamon
1 cup chopped macadamia nuts
3 ripe bananas, mashed
4 fluid ounces unsweetened pineapple juice
1/4 cup crystallized ginger, large pieces snipped
1 cup sour cream
1/2 cup vegetable oil
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract

Steps:

Preheat oven to 400.
Spray muffin tins with nonstick spray.
In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon.
Make sure they are thoroughly combined.
Stir in macadamia nuts.
In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract.
Make sure these are well blended.
Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy).
Fill muffin cups approximately 2/3 full.
Bake for 15 minutes, or until golden and they test done.
Makes 24 regular muffins or 12 jumbo.
(you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).

Nutrition Facts : Calories 229.6, Fat 11.4, SaturatedFat 2.7, Cholesterol 21.8, Sodium 105.6, Carbohydrate 29.9, Fiber 1.4, Sugar 15.2, Protein 3.1

HAWAIIAN MUFFINS

Hawaiian Muffins image

This recipe is a doctored-up combination of two different muffin recipes I found in my 1976 Better Homes and Gardens Cookbook, along with some of my own muffin preferences added in. The combination of orange and pineapple is really good.

Provided by Susan Feliciano

Categories Other Snacks

Time 30m

Number Of Ingredients 12

Ingredients

1 c all purpose flour
3/4 c whole wheat flour
1/4 c brown sugar
1/2 c flaked coconut
2 1/2 tsp baking powder
3/4 tsp salt
1 egg, well-beaten
1/3 c cooking oil
3/4 c orange juice
1 tsp orange zest or 1/2 teaspoon orange extract
1 8-ounce can crushed pineapple, well-drained, reserve juice
3 oz cream cheese

Steps:

1. Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners. In a large mixing bowl, stir together flours, brown sugar, coconut, baking powder and salt.
2. In a medium bowl, beat together egg, oil, orange juice, orange zest or extract, and drained crushed pineapple. Stir wet ingredients into dry ingredients. Do not beat too much, stir just until combined. Fill muffin cups 3/4 full.
3. Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.
4. Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.

HAWAIIAN MUFFINS

Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
4 eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups drained crushed pineapple

Steps:

Sift dry ingredients.
Add eggs, milk, and butter.
Stir until smooth.
Add pineapple, mixing well.
Spoon into greased 3-inch muffin pans, filling 3/4 full.
Bake at 425 degrees for 20 to 25 minutes.

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