Sticky Coconut-Almond Pineapple Muffins
Ingredients
- Topping:
- 1/3 cup (75 mL) each sliced, toasted almonds and shredded coconut
- 1/4 cup (50 mL) each brown sugar and melted butter
- Batter:
- 1/2 cup (125 mL) melted butter or vegetable oil
- 3/4 cups (175 mL) lightly packed brown sugar
- 2 eggs
- 2 tsp (10 mL) vanilla
- 1 can 14 oz (398 mL) crushed pineapple, in juice
- 1 cup (250 mL) each all-purpose flour and whole wheat flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) salt
Preparation
Preheat oven to 400F (200C).
Spray muffin cups with non-stick spray.
Topping: divide an equal amount of almonds and coconut each between the muffin cups. Sprinkle an equal amount of sugar over each and drizzle evenly with melted butter. Reserve.
Batter: Blend butter and brown sugar until well combined in a bowl. Whisk in the eggs, adding one at a time, and stir in vanilla and pineapple. Reserve.
Combine the flours, baking powder, cinnamon, ginger and salt in a large bowl. Blend until well combined. Make a well in the dry ingredients and pour in pineapple mixture. Blend just until combined.
Divide batter between prepared cups. Bake for 20 minutes or until muffins spring back when lightly touched with your fingertip. Turn out onto a cooling rack and spoon any glazed almond-coconut mixture that sticks to the pan over muffins. Serve warm.
Makes 12 muffins.
Tips: To toast almonds, spread evenly on a baking sheet and set in a 400F (200C) oven for 5 to 7 minutes.
Save calories and make these muffins more portable by excluding the topping and baking the muffins in paper liners.
Muffin (without topping): 226 cal, 4 g protein, 9 g fat, 34 g carb, 2 g fibre, 247 mg sodium. Contains moderate amount dietary fibre.
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