Best Pineapple Tamale Muffins Recipes

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SWEET PINEAPPLE TAMALES



Sweet Pineapple Tamales image

This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 30

Number Of Ingredients 8

corn husks
2 pounds fresh corn masa dough
½ teaspoon baking soda
2 tablespoons warm water, or as needed
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1 cup white sugar
1 (20 ounce) can pineapple, drained and finely chopped

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
  • Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
  • Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g

DELICIOUS PINEAPPLE MUFFINS



Delicious Pineapple Muffins image

A moist muffin with a brown sugar and cinnamon topping.

Provided by ACPHIFER

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
¾ cup milk
¼ cup butter, melted
¼ cup butter, melted
¼ teaspoon ground cinnamon
⅓ cup packed brown sugar
½ cup all-purpose flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
  • In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
  • In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
  • Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
  • Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g

DELICIOUSLY MOIST PINEAPPLE MUFFINS



Deliciously Moist Pineapple Muffins image

These are a huge hit with the kids, pack into lunches easily, and are great to take along camping as they stay moist and fresh for a long time.

Provided by Katrina Vanderzwan

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 18

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ cups white sugar
2 tablespoons wheat germ
2 tablespoons oat bran
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 (14 ounce) can crushed pineapple in juice
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
  • Pour batter into lined muffin cups to about 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 152.6 calories, Carbohydrate 33.3 g, Cholesterol 20.7 mg, Fat 1.4 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 148.8 mg, Sugar 21.3 g

SWEET TAMALES WITH PINEAPPLE AND COCONUT



Sweet Tamales with Pineapple and Coconut image

For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Provided by EvaR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 36

Number Of Ingredients 9

corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins

Steps:

  • Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
  • Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
  • Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.9 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 114.8 mg, Sugar 11.4 g

MUFFIN-TIN TAMALE CAKES



Muffin-Tin Tamale Cakes image

We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, room temperature, lightly beaten
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red enchilada sauce

Steps:

  • Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

PINEAPPLE UPSIDE-DOWN MUFFINS



Pineapple Upside-Down Muffins image

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

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vanilla yogurt
1/4 cup canola oil
5 teaspoons brown sugar
18 to 20 maraschino cherries, halved

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.

PINEAPPLE TAMALE MUFFINS



Pineapple Tamale Muffins image

I ran across this and couldn't resist keeping it. It's is posted for ZWT 3, Mexico and sounds like a great, different muffin. It doesn't give the yield but I *think* it will be about 24 big muffins, total guess.

Provided by Annacia

Categories     Quick Breads

Time 45m

Yield 24 serving(s)

Number Of Ingredients 6

6 cups maseca masa corn flour, for tamales
1 cup corn oil
1 1/2 teaspoons baking powder
2 cups sugar (or to taste)
2 cups pineapple juice
2 (15 ounce) cans pineapple chunks in juice

Steps:

  • Pre-heat oven to 350°F.
  • With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
  • Pour the mixture to half level in each 4-inch muffin mold.
  • Add five pineapple tidbits into each mold and fill the rest with the mixture.
  • Bake for 20 minutes.

Nutrition Facts : Calories 281.3, Fat 10.2, SaturatedFat 1.3, Sodium 25.1, Carbohydrate 46.7, Fiber 2.1, Sugar 24.3, Protein 2.9

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