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Pineapple-Macadamia Muffins

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  • 25 min prep time
  • 45 min total time
  • 14 ingredients
  • 18 servings
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Macadamia nuts are so flavorful that just a few add flavor to these moist, rich-tasting muffins.

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

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

* 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
250mg
10%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
8%
Sugars
12g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
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.
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