Pineapple-Macadamia Muffins

Macadamia nuts are so flavorful that just a few add flavor to these moist, rich-tasting muffins.

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  • prep time 25 min
  • total time 45 min
  • ingredients 14
  • servings 18
 

Ingredients

1/2
teaspoon baking soda
2/3
cup buttermilk*
1/3
cup finely chopped dry-roasted macadamia nuts
2
tablespoons brown sugar
1/2
cup firmly packed brown sugar
1/2
cup unsweetened applesauce
1
(20-oz.) can crushed pineapple, well drained, reserving 2 tablespoons liquid
2
tablespoons oil
1/2
teaspoon grated fresh gingerroot or 1/2 teaspoon ginger
1
egg or 1/4 cup frozen fat-free egg product, thawed
1 1/2
cups All Purpose Flour
1
cup Whole Wheat Flour
3
teaspoons baking powder
1
teaspoon salt

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LOCATION

Steps

  • 1 Heat oven to 375°F. In medium bowl, combine baking soda and buttermilk; set aside. Spray 18 muffin cups with nonstick cooking spray or line with paper baking cups. In small bowl, combine macadamia nuts and 2 tablespoons brown sugar; set aside.
  • 2 To buttermilk mixture, add 1/2 cup brown sugar, applesauce, pineapple, reserved 2 tablespoons pineapple liquid, oil, gingerroot and egg; mix well.
  • 3 Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, baking powder and salt; mix well. Add pineapple mixture; stir just until dry ingredients are moistened. Fill muffin cups 2/3 to 3/4 full. Sprinkle about 1 teaspoon nut mixture over batter in each cup.
  • 4 Bake at 375°F. for 15 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool slightly. Serve warm.
  • 1 Heat oven to 375°F. In medium bowl, combine baking soda and buttermilk; set aside. Spray 18 muffin cups with nonstick cooking spray or line with paper baking cups. In small bowl, combine macadamia nuts and 2 tablespoons brown sugar; set aside.
  • 2 To buttermilk mixture, add 1/2 cup brown sugar, applesauce, pineapple, reserved 2 tablespoons pineapple liquid, oil, gingerroot and egg; mix well.
  • 3 Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, baking powder and salt; mix well. Add pineapple mixture; stir just until dry ingredients are moistened. Fill muffin cups 2/3 to 3/4 full. Sprinkle about 1 teaspoon nut mixture over batter in each cup.
  • 4 Bake at 375°F. for 15 to 18 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan; cool slightly. Serve warm.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus skim milk to make 2/3 cup. To reheat muffins, microwave 1 muffin on HIGH for about 20 seconds, or heat in 350°F. oven for 5 to 8 minutes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
10mg
10%;
Sodium
250mg
250%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.