PINEAPPLE SUNSHINE MUFFINS
Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.
DATE PINEAPPLE BREAKFAST MUFFINS
Make and share this Date Pineapple Breakfast Muffins recipe from Food.com.
Provided by FarahC
Categories Quick Breads
Time 30m
Yield 24 32, 24 serving(s)
Number Of Ingredients 16
Steps:
- in a large mixing bowl,mix eggs,pineapple,with undrained juice,apple butter,oil,sugar,vanilla,dates,raisons,.
- oatmeals,cinnamon,and salt.
- Then fold in flour,baking powder,baking soda and nuts if you used them.
- Mix with wooden spoon until combined well.
- grease muffin pans with nonstick spray.
- Scoop out 1/3 cup of batter into standard muffin pans. Bake in 350 degree oven for about 20 minutes.
- depending on your batter scoops you should get about 24-32 muffins.
Nutrition Facts : Calories 204.8, Fat 5.6, SaturatedFat 0.6, Cholesterol 15.5, Sodium 230.9, Carbohydrate 35.7, Fiber 1.9, Sugar 17.7, Protein 3.7
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
DATE MUFFINS
Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 10
Steps:
- Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
DATE PINEAPPLE MUFFINS
Number Of Ingredients 12
Steps:
- 1. Stir together flours, sugar, baking powder, salt and mace. Set aside.2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg whites, oil, dates and pineapple. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 23 minutes or until muffins are golden brown. Serve warm.
Nutrition Facts : Nutritional Facts Serves
PINEAPPLE DATE NUT MUFFINS
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Mix the banana, pineapple, dates, walnuts, juice, oil, and liquid sweetener in a mixing bowl. Sift the dry ingredients into the liquid ingredients, and mix until all the liquid has been absorbed. Spoon into lightly oiled muffin tins, and bake for 20 minutes. Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.
Nutrition Facts : Nutritional Facts Serves
DATE NUT MUFFINS
Luby's, a cafeteria chain here in Texas, serves these yummy muffins. The recipe was originally printed in the food section of the Houston Chronicle.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12-14 muffins
Number Of Ingredients 11
Steps:
- In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
- Preheat oven to 350 degrees.
- Line 12 medium muffin cups with paper liners or lightly grease.
- In a large bowl, beat together butter and sugar until creamy.
- Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
- Add flour and mix until just moistened.
- Fold in cold dates and spoon into prepared muffin pans.
- Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
- Let stand a few minutes before removing from pan.
PINEAPPLE DATE BRAN MUFFINS
A healthy, fibre-filled muffin - it was designed to use up odds and ends in my kitchen... with delicious results! Makes four jumbo muffins - perfect for a hearty breakfast.
Provided by cjbamboo
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 and spray muffin tins.
- Mix yogurt, Splenda, syrup and egg whites until well combined.
- Add pineapple, milk and cereal; stir and let sit at least 5 minutes.
- Mix dry ingredients in aseparate bowl; add to wet.
- Stir in dates.
- Spoon batter into tins.
- Bake for 25-30 minutes, or until toothpick comes out clean. Leave in tins at least 2 or 3 minutes before removing.
Nutrition Facts : Calories 219.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.3, Sodium 679.8, Carbohydrate 51.1, Fiber 11.4, Sugar 14.3, Protein 10.2
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.
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 :
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