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Recipes

Pineapple Macadamia Nut Muffins

From Remembering Diamond Head, Remembering Hawaii: A Cookbook Memoir of Hawaii and Its Foods

2 cups all-purpose flour
1/2 cup oat bran
1 tablespoon baking powder
8 tablespoons (1 stick) butter, softened
1 cup sugar or honey
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup crushed pineapple, well drained
1 cup macadamia nuts, chopped fine

Preheat oven to 350ºF. Sift dry ingredients together.

Using an electric beater, beat the butter, sugar and vanilla together in a large bowl until well blended. Add the eggs. Stir only until well mixed.

Add the dry ingredients to the butter mixture alternately with the milk. Combine thoroughly by hand, using a large wooden spoon if needed. Again, be careful not to over-mix.

 

Fold in the pineapple and the macadamia nuts. Spoon batter into greased muffin tins. Fill the tins just over the top for large muffins. Bake at 350ºF for 30 minutes, or until golden.

Yields 18 muffins.

 

 

 

(Updated: 10/27/08 SN)


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