Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Sticky Coconut-Almond Pineapple Muffins




Source of Recipe


Macklinda


List of Ingredients




Sticky Coconut-Almond Pineapple Muffins

Ingredients:

Topping:
/3 cup (75 mL) each sliced, toasted almonds and shredded coconut
1/4 cup (50 mL) each brown sugar and melted butter

Batter:
1/2 cup (125 mL) melted butter or vegetable oil
3/4 cup (175 mL) lightly packed brown sugar
2 eggs
2 tsp (10 mL) vanilla
14 oz (398 mL) can crushed pineapple, in juice
1 cup (250 mL) each all-purpose and whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) salt



Recipe



Preheat oven to 400°F.
Spray muffin cups with non-stick spray.

Topping: divide an equal amount of almonds and coconut each between the muffin cups. Sprinkle an equal amount of sugar over each and drizzle evenly with melted butter. Reserve.

Batter: Blend butter and brown sugar until well combined in a bowl. Whisk in the eggs, adding one at a time, and stir in vanilla and pineapple. Reserve.

Combine the flours, baking powder, cinnamon, ginger and salt in a large bowl. Blend until well combined. Make a well in the dry ingredients and pour in pineapple mixture. Blend just until combined. Divide batter between prepared cups.

Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip. Turn out onto a cooling rack and spoon any glazed almond-coconut mixture that sticks to the pan over muffins. Serve warm.

Makes 12 muffins.