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Saturday, December 23, 2017

Pineapple Pecan Muffins




Ingredients

1 1/3 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup pecans, chopped
2/3 cup rolled oats
1 cup buttermilk
1/2 cup melted butter
1 large egg
1 15 oz can crushed pineapple, drained well
1/2 cup shredded sweetened coconut

Topping:

1/3 cup light brown sugar, packed
1/4 cup all-purpose flour
1/4 cup shredded sweetened coconut
2 tablespoons rolled oats
3 tablespoons cold butter, cut up
Directions
1. Line 18 muffin cups with paper muffin liners.

2. In a large mixing bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a large well in the center of the mixture.

3. In a separate mixing bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg.

4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut.

5. Spoon into prepared muffin cups, filling about 2/3 full.

6. To make the topping, mix together brown sugar, flour, coconut, and oats.

7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.

8. Bake muffins at 400° for about 20-25 minutes, or until tops are lightly browned and firm.

9. Place pans on rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely. 


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