Best Frozen Pineapple Saladgood Use For Those Muffin Tins Recipes
FROZEN PINEAPPLE SALAD...GOOD USE FOR THOSE MUFFIN TINS!
Fun and quick...another from the Lone Star Legacy Cookbook. They are different, and a good use of the pineapple that is waiting for a holiday ham. Does not include freezing time.
Provided by Tinks
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blend cream cheese and sugars, beating well.
- Add pineapple and yogurt.
- Spoon into cupcake liners placed in a muffin tray.
- Sprinkle with chopped nuts.
- Cover and freeze until firm.
- Remove from freezer about 10 minutes prior to serving.
Nutrition Facts : Calories 229.1, Fat 14.8, SaturatedFat 6.7, Cholesterol 31.2, Sodium 87.2, Carbohydrate 23.3, Fiber 1.1, Sugar 21.1, Protein 3
GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)
With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
- Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
- Sprinkle tops evenly with remaining 2 tablespoons coconut.
- Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
- Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
- Store in an airtight container at room temperature for 2 - 3 days, or freeze.
HAWAIIAN PINEAPPLE PIE
Taste the tropics in this sweet and fruity pie! From "Lone Star Cookbook 1997-98", Aggie Moms Club, Texarkana TX
Provided by loof751
Categories Low Protein
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs in a large bowl. Combine with corn syrup and beat until well blended. Stir in pineapple, coconut, sugar, flour, and butter and mix well.
- Spoon filling into unbaked pie shell. Bake at 350 for 45-60 minutes, until crust is browned and filling is firm.
PINEAPPLE UPSIDE-DOWN MUFFINS
For a modern version of upside-down cake, we use pineapple and a sweet batter to make fun muffins with a cherry on top. -Suzeanne Longwill, Ortonville, Michigan
Provided by Taste of Home
Time 35m
Yield about 3 dozen mini muffins or 10 regular muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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