I hope everyone had a great holiday break. We got a ton of snow and have been a little stir crazy. It is freezing outside and I am ready for a break in the weather. Somehow, something with the word tropical in the title, is really appealing to me right now. I can just start to dream about warm weather. I really should live somewhere that is warm and balmy all year round. I just can't take this cold stuff anymore! Oh, well. I can dream, right?
I received some dried kiwi in the mail a couple of weeks ago from Oh! Nuts and I have been wanting to use it in some kind of baked good. These muffins were the perfect thing. I had ripe bananas and a ton of macadamia nuts, so I decided to mix these up and throw in about a cup of chopped, dried kiwi. The kiwi added a nice little surprise inside and these muffins disappeared quickly. Another batch is going to be made by demand!
Tropical Muffins with Coconut-Macadamia Topping from Cooking Light
Muffins:1 1/3 cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar
1 tablespoon regular oats
1. Preheat oven to 400°.
2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Coming Tomorrow- Tuesdays with Dorie- Cheesecake