Zutaten für Hawaiian Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped macadamia nuts
- 1 cup shredded coconut
- Dried Pineapple
- 1 cup milk
- ⅓ cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
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Zubereitung von Hawaiian Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- Stir in ½ teaspoon salt, 1 cup shredded coconut, and ½ cup chopped macadamia nuts (optional).
- In a separate bowl, whisk together 1 cup milk, ⅓ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Makes 12 muffins. These muffins freeze beautifully – enjoy them fresh or thaw for a later treat!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
31g
Fat
38g
Carbs
8g
