Pineapple and Macadamia Nut Muffins
These muffins are moist with a pleasant sweetness. I particularly love the crispy coconut and macadamia nut topping. It's unbelievably good.
|3⁄4||c||all-purpose flour (plus 2 tablespoons, divided)|
|1⁄2||c||brown sugar (plus 2 tablespoons, divided)|
|5||tbsp||macadamia nuts (chopped, divided)|
|2||tbsp||canola oil (divided)|
|1||c||whole wheat flour|
|1||large egg white|
|3⁄4||c||Stonyfield Organic Vanilla Greek Yogurt|
|1 1⁄2||c||diced pineapple|
Preheat oven to 400°.
Coat a 12-cup muffin pan with cooking spray.
Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl.
Drizzle with 1 tablespoon oil; stir to combine.
In a medium bowl sift together 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl combine 1/2 cup brown sugar, 1 tablespoon oil, egg, egg white, yogurt, butter and vanilla and beat until well blended.
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
Fold in pineapple and the remaining 3 tablespoons nuts.
Divide the batter among the prepared muffin cups.
Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Makes 12 muffins.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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