Pineapple-Macadamia Muffins

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

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

Directions

  1. 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. 2 To buttermilk mixture, add 1/2 cup brown sugar, applesauce, pineapple, reserved 2 tablespoons pineapple liquid, oil, gingerroot and egg; mix well.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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