HAWAIIAN MUFFINS
This is out of my little muffin book. I had thought I might want to change the dried pineapple to canned or fresh pineapple, but since it is chopped, & there is a fair amount of milk in the recipe, the dried is fine. And, less messy to use than fresh, for sure.
Provided by Sharon Colyer @Cmom02
Categories Fruit Breakfast
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Grease twelve 3 x 1 1/4 inch (3 1/2 to 4 oz.) cups.
- In a large bowl, stir together flour, sugar, baking powder, and salt; stir in nuts, coconut, and pineapple to coat. In another bowl, stir together milk, butter, egg, and vanilla extract, until blended. Make a well in center of dry ingredients; add milk mixture, and stir, just to combine.
- Spoon batter into prepared muffin cups; bake 15-20 minutes, or until a cake tester, inserted in center of one muffin comes out clean.
- Remove pan to a wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely, and store in an airtight container, at room temperature. These muffins freeze well. Makes 12 muffins. (Delicious with Hawaiian Spread or other cream cheese based spread.) Check my recipes.
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