HAWAIIAN MUFFINS WITH PINEAPPLE, BANANAS AND COCONUT
Hawaiian Muffins loaded with bananas, pineapple, and coconut are one of my favorite muffins for an easy breakfast or a sweet treat late at night.
Provided by Mary Younkin
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well.
- Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined. Combine the wet and dry ingredients. Stir just until the ingredients are combined.
- Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean.
- Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 14 mg, Sodium 171 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
HAWAIIAN PIE
My Brother sent me this recipe. He retired from the Navy and was stationed in Hawaii for 8 months. He loves to cook. Enjoy!
Provided by Rhonda O
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl, combine vanilla pudding mix (dry) undrained pineapple, and sour cream; stir until well blended.
- Pour mixture into pie crust.
- Cover and chill 2 hours before serving.
Nutrition Facts : Calories 316, Fat 13.5, SaturatedFat 5.1, Cholesterol 15.6, Sodium 455.9, Carbohydrate 48.3, Fiber 1, Sugar 39.5, Protein 2.2
GOLDEN HARVEST MUFFINS I
These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.
Provided by MarieRynr
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
- Mix together oil, milk, vanilla and eggs.
- Stir the wet ingredients into the dry ingredients just until the dry are moistened.
- Do not over mix.
- Fill well greased muffin tins 3/4 full.
- Bake at 350°F for 20 to 25 minutes.
HAWAIIAN MUFFINS
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
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.
HARVEST BRAN MUFFINS
These muffins are very tasty and easy to make. I developed this recipe in 1990 and is enjoyed by many.
Provided by William Uncle Bill
Categories Quick Breads
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 F degrees.
- In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
- In a separate mixing bowl, beat egg.
- Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
- Add liquid ingredients all at once to the dry ingredients.
- Stir until dry ingredients are just moistened.
- Line a 12 cup muffin baking pan with paper liners.
- Fill cups 3/4 full with mixture.
- Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
- Remove muffins to a wire rack to cool.
- As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
HAWAIIAN MUFFINS
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
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.
HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)
With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I modified a basic apple muffin recipe from a Pennyslvania bed and breakfast, making changes to make the muffins healthier and more unique. I hope you like them too! I used a mixture of apples and pears (two small Bartlett pears and one very small Pink Lady apple), but you could use just apples if that's all you have available. I also used white whole wheat flour (ground from white wheat), which is lighter than regular whole wheat (ground from red wheat). It has the exact same nutritional value but is not as strong-flavored or "heavy," so try it if you can find it!
Provided by A Messy Cook
Categories Quick Breads
Time 50m
Yield 20 muffins
Number Of Ingredients 11
Steps:
- Whisk together eggs, milk, and oil until completely blended.
- Stir in diced fruit.
- Combine remaining ingredients in separate bowl.
- Add dry to wet ingredients and stir just until blended.
- Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
- Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
- Serve warm with a drizzle of honey!
Nutrition Facts : Calories 131.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 19.2, Sodium 202.1, Carbohydrate 16.4, Fiber 2.5, Sugar 2.3, Protein 3.5
APPLE HARVEST MUFFINS
Make and share this Apple Harvest Muffins recipe from Food.com.
Provided by Texas Lone Star
Categories Breakfast
Time 1h15m
Yield 1 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- In a large bowl combine flour, bran, sugars, cinnamon, baking powder, salt and baking soda and mix very thoroughly. Add oil, vanilla, eggs and chopped apples. Mix just until blended.
- Fill greaded muffin tins 3/4 full. Bake for 25 - 30 minutes or until brown.
- Cool, remove from pan and serve warm.
Nutrition Facts : Calories 3913.2, Fat 199.2, SaturatedFat 31.8, Cholesterol 564, Sodium 4215.7, Carbohydrate 507.8, Fiber 23.1, Sugar 300.5, Protein 45.1
SIMPLE HARVEST MUFFINS
Make and share this Simple Harvest Muffins recipe from Food.com.
Provided by The Rabbit
Categories < 30 Mins
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix together dry ingredients.
- Mix fruits, nuts and spices into dry ingredients.
- Whisk together eggs and yogurt in a separate bowl.
- Add melted butter to yogurt mixture, whisking to combine.
- Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
- Divide evenly into 12 lined muffin cups - load them full as these don't rise.
- Bake for 18-25 minutes or until firm and golden.
- Cool on a rack.
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
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