Hawaiian Muffins
I fixed these this morning before church and there are just a few left!
3/4 c coconut milk (can-but this is not sweetened)
1/4 c vegetable oil
1 egg
2 c all purpose flour
1/3 c cane sugar (if you like things really sweet, you can add 1/2 c)
3 tsp baking powder
1/2 tsp sea salt
1 banana mashed
1/2 c shredded coconut(you can omit if you like the flavor but not the texture)
1/2 c fresh pineapple (cut into small pieces)
2 tsp vanilla
1/2 cup chopped macadamia nuts, divided (optional)
Preheat oven to 400 degrees
Put all wet ingredients, sugar, vanilla and fruit into your mixer bowl. In a small bowl mix flour, salt & baking powder.
Mix wet ingredients until combined, add dry ingredients while mixer is set on stir. Fold in shredded coconut and 1/2 of the macadamia nuts. Pour batter into muffin cups and top with remaining macadamia nuts (I use the paper liners). Bake for 15-20 mintes. Makes about 14 muffins.
3/4 c coconut milk (can-but this is not sweetened)
1/4 c vegetable oil
1 egg
2 c all purpose flour
1/3 c cane sugar (if you like things really sweet, you can add 1/2 c)
3 tsp baking powder
1/2 tsp sea salt
1 banana mashed
1/2 c shredded coconut(you can omit if you like the flavor but not the texture)
1/2 c fresh pineapple (cut into small pieces)
2 tsp vanilla
1/2 cup chopped macadamia nuts, divided (optional)
Preheat oven to 400 degrees
Put all wet ingredients, sugar, vanilla and fruit into your mixer bowl. In a small bowl mix flour, salt & baking powder.
Mix wet ingredients until combined, add dry ingredients while mixer is set on stir. Fold in shredded coconut and 1/2 of the macadamia nuts. Pour batter into muffin cups and top with remaining macadamia nuts (I use the paper liners). Bake for 15-20 mintes. Makes about 14 muffins.
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