Hawaiian Muffins

Susan Feliciano

By
@frenchtutor

This recipe is a doctored-up combination of two different muffin recipes I found in my 1976 Better Homes and Gardens Cookbook, along with some of my own muffin preferences added in. The combination of orange and pineapple is really good.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12 muffins
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 c
all purpose flour
3/4 c
whole wheat flour
1/4 c
brown sugar
1/2 c
flaked coconut
2 1/2 tsp
baking powder
3/4 tsp
salt
1
egg, well-beaten
1/3 c
cooking oil
3/4 c
orange juice
1 tsp
orange zest *or* 1/2 teaspoon orange extract
1
8-ounce can crushed pineapple, well-drained, reserve juice
3 oz
cream cheese

Step-By-Step

1Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.
In a large mixing bowl, stir together flours, brown sugar, coconut, baking powder and salt.
2In a medium bowl, beat together egg, oil, orange juice, orange zest or extract, and drained crushed pineapple. Stir wet ingredients into dry ingredients. Do not beat too much, stir just until combined. Fill muffin cups 3/4 full.
3Bake muffins about 20-25 minutes. Cool in pan for 3 minutes, then remove to rack.
4Beat softened cream cheese until fluffy, and stir in a tablespoon of the reserved pineapple juice. Use as a spread for the warm muffins.

About this Recipe

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Heirloom