Time 45m Yield 1 dozen. Number Of Ingredients 12 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.
Time 40m Yield 12 muffins Number Of Ingredients 12 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.
More about “tropical muffins recipes”
Time 18m Yield 24 muffins Number Of Ingredients 10 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.
