Frosted Hawaiian Harvest Muffins Recipes

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TROPICAL MUFFINS



Tropical Muffins image

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter. -Sylvia Osborn, Clay Center, Kansas

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup sour cream
1-1/2 teaspoons rum extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/3 cup chopped pecans

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 225 calories, Fat 11g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

LUNCHBOX HARVEST MUFFINS



Lunchbox Harvest Muffins image

These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.

Provided by Melissa Clark

Categories     easy, lunch, quick

Time 35m

Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)

Number Of Ingredients 13

140 grams (1 1/8 cups) whole-wheat pastry flour
5 grams (1 teaspoon) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1 tablespoon honey
70 grams (1/3 cup) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 cup grated carrots or butternut squash or parsnips
1/2 cup grated zucchini or beets
55 grams (1/3 cup) raisins
40 grams (1/2 cup) unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees. Grease mini-muffin tins.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
  • Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
  • Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams

HAWAIIAN MUFFINS



Hawaiian Muffins image

Make and share this Hawaiian Muffins recipe from Food.com.

Provided by Miss Annie

Categories     Quick Breads

Time 35m

Yield 12 Muffins

Number Of Ingredients 11

2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) jar salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut
1/2 cup chopped dried pineapple
3/4 cup milk
1/2 cup melted & cooled butter or 1/2 cup margarine
1 lightly beaten egg
1 teaspoon vanilla

Steps:

  • In a bowl combine first 4 dry ingredients.
  • Stir in rest of dry ingredients; mixing to coat.
  • In another bowl mix together the wet mix ingredients.
  • Add wet mix ingredients to dry ingredients until just combined.
  • Spoon batter into prepared pans and bake at 400ºF for 15-20 minutes or until tests clean.
  • Makes 12.
  • These muffins freeze well.

GOLDEN HARVEST MUFFINS I



Golden Harvest Muffins I image

These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.

Provided by MarieRynr

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 17

2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons cinnamon
1/2 teaspoon clove
4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup grated carrot
1 cup coconut
1 cup chopped walnuts
4 cups shredded peeled apples (about 5 medium)
1 cup raisins
1 1/2 cups oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Steps:

  • Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
  • Mix together oil, milk, vanilla and eggs.
  • Stir the wet ingredients into the dry ingredients just until the dry are moistened.
  • Do not over mix.
  • Fill well greased muffin tins 3/4 full.
  • Bake at 350°F for 20 to 25 minutes.

HEALTHY HARVEST BREAKFAST MUFFINS



Healthy Harvest Breakfast Muffins image

When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a...

Provided by Amy Alusa

Categories     Muffins

Time 35m

Number Of Ingredients 17

1 c whole wheat flour
1 1/4 c oatmeal (or other whole grain)
1/4 c brown sugar
2 1/2 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp ginger (fresh or powdered)
2 c ripe bananas, mashed (about 4 medium)
2/3 c applesauce
1/3 c carrot
1 large egg
2 Tbsp butter, melted
1/3 c brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c raisins

Steps:

  • 1. Preheat oven to 375. Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
  • 2. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
  • 3. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
  • 4. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
  • 5. Add banana mixture to the flour mixture along with the raisins, if you desire.
  • 6. STIR JUST UNTIL MOISTENED. Do not over stir.
  • 7. Fill muffin cups 2/3 way full.
  • 8. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
  • 9. Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
  • 10. Makes 16 small muffins, or 8 giant-sized muffins.

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