Hawaiian Muffins


makes approximately 36 muffins
 
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 ½ cups sugar
4 large eggs, room temperature
2 teaspoons almond extract
1 teaspoons pure vanilla extract
1/4 cup milk
5 medium bananas, smashes
1 ½ cup crushed pineapple
1 ½ cups coconut (divided)
1 cup macadamia nuts, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk until mixed well.  Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the almond, vanilla, and milk. Your batter may separate if the ingredients are not room temperature.  If so, scrape down the bowl and continue, it will smooth out during the next step.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Add bananas, pineapple, 1 cup coconut and nuts and mix until combined.

Scoop the batter into the prepared muffin pans, filling each cup about 2/3 full.  Gently press a pinch of the remaining coconut on the muffin tops, and bake for 25-30 minutes***, until the muffins are lightly browned on top and a cake tester comes out clean. 

***Check muffins at 15 minutes; if the coconut starts getting too dark, place a sheet of aluminum foil over muffins.

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.