Coconut Pineapple Macadamia Nut Muffins
Serves 20 People Ingredients: Table with 3 columns and 13 rows 1/2 cup unsalted butter, melted 2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 3/4 tsp. cinnamon 1 1/2 cups dark brown sugar 1/2 cup macadamia nuts 1/4 cup coconut, shredded 1/2 cup fresh pineapple, diced 2 large eggs 1/2 cup whole milk 1/4 cup pineapple juice 1 1/2 tsp. vanilla extract table end Method of Production: Preheat oven to 350 degrees. Spray 18 muffin tins with non-stick spray. Combine flour, baking powder, salt and cinnamon. Add brown sugar, breaking up any lumps. Whisk eggs until frothy. Add macadamia nuts, coconut, pineapple, milk, juice, vanilla, and melted butter. Next add flour mixture to egg mixture. Combine with wooden spoon just until combined. DO NOT OVER MIX. Divide batter among muffin cups and bake until puffed and springy, about 15-20 minutes. Cool on wire rack. Yield: 2 oz. Serving Ideas: Serve these fresh out of the oven with honey butter (equal parts melted butter and honey mixed). Notes: You may substitute any fresh fruit in place of the pineapple. Try to use fresh fruit to maintain the freshness of these muffins. You may also substitute any nut to your liking. Copyright 2000-2007 Chef Doug When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
