Tropical Spice Muffins Recipes

TROPICAL MUFFINS

Steps:

• Preheat oven to 350 °F (180 °C). In a big bowl, combine dry ingredients, i.e. white flour and whole-wheat flour, baking powder and cinnamon.
• In a separate bowl, beat together sugar, vegetable oil, applesauce and yogurt.
• In a third bowl, stir in carrots, apples, pineapple, coconut, orange zest and raisins.
• Pour both bowls of liquid ingredients into dry mixture and stir with spatula until smooth.
• Spoon into muffin tins. Bake in 350 °F (180 °C) oven for 20 minutes, or until muffins are golden.

TROPICAL MUFFINS

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.

PERFECT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

TROPICAL FRUIT MUFFINS

Steps:

• Preheat oven to 400*. Lightly grease or spray muffin tins.
• Combine flours, baking powder, baking soda, salt and half of the coconut in a large bowl.
• In another bowl, beat together the brown sugar, egg, milk, banana, butter and vanilla. Stir in the pineapple. Pour over dry ingredients and stir until just moistened.
• Spoon into prepared tins and sprinkle tops with remaining coconut. Bake @ 400* for 20-25 minutes, or until tops are firm to the touch.

TROPICAL MUFFINS

Steps:

• Mix together flour, sugars, baking powder, soda and salt.
• Stir in fruit and nuts.
• Whisk together eggs, sour cream, oil and vanilla.
• Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
• Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.

TROPICAL FRUIT MUFFINS

Steps:

• Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice add one mashed very ripe Banana.
• Combine flour, baking powder, salt and sugar in a large bowl.
• In a separate bowl combine oil, milk, and egg.
• Mix liquid ingredients with dry until just moist and stir in the mango and banana pulp.
• Fill greased muffin tins, or paper muffin cups two-thirds full.
• Bake at 400°F for 18 minutes.
• They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

TROPICAL MANGO MUFFINS

Steps:

• Preheat oven to 375°F Line 12-cup muffin pan with paper liners or silicone liners, or butter generously.
• In a blender or food processor or with an immersion blender, purée 1 cup of the mango. Cut remaining mango into 1/4 inch cubes.
• In a large bowl, combine all-purpose and whole wheat flour, 1/4 cup of the coconut, baking powder salt and baking soda. In another bowl, whisk together puréed mango, sugar, egg, milk, and butter. Pour over dry ingredients and sprinkle with cubed mango; stir just until moistened.
• Spoon into prepared muffin pan. Sprinkle tops wiwth remaining coconut. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 15 minutes. Transfer to rack to cool completely.
• COOKING TIP: Fresh or frozen mango works well in these muffins. Use a very ripe, fragrant and slightly soft fresh mango. If using frozen, be sure to let it thaw completely and drain off the liquid before measuring.
• FOR THE ADVENTUROUS: Replace half of the mango with papaya and add 1/2 cup chopped macadamia nuts to the dry ingredients:.