Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, June 24, 2011

Tropical Banana Muffins

A while back I came across some king size muffin tins.   Rather than the giant size tins that are a true double of the standard size, the king size gives an elongated larger muffin.   They make a perfect individual gifty presentation.    The recipe I used starts with a banana base and is embellished with chopped pineapple and coconut.    Sprinkling some coconut on the top of the batter will result in a nice toasted coconut top.    Give this recipe a try and let me know how you like it…..


1/2 cup butter   (1 stick)  room temperature
1/4 cup margarine  (1/2 stick)  room temperature
2 eggs
3 very ripe bananas
1 cup chopped pineapple (I used leftover lightly grilled)
1 teaspoon vanilla
2 Tablespoons Rum
1 ½ Teaspoon Cinnamon
1 Teaspoon Nutmeg
1 ½ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
1 ½ teaspoons baking powder
1 cup packed brown sugar   ( I used dark)         
1 cup grated coconut  ( I used Baker's Angel Flake Coconut)


You will need two separate bowls.   One will be for the wet, the other for the dry ingredients.  You will be adding the wet to the dry.   If you have a food processor, use that for your wet. 

Line your muffin tins with papers, or spray with oil.

Preheat oven to 350 degrees F.

Chop your Pineapple into ½ inch cubes.  Set aside.

Add the flour, salt, cinnamon, nutmeg and baking powder to the dry ingredients bowl.   Dry whisk to evenly blend the leavening.   Set aside.

Place peeled and broken banana pieces in food processor and add the butter, margarine, eggs, and sugar.   Run on med-high until smooth.    Then add the vanilla and rum.   Pulse twice to incorporate.

Pour the wet ingredients from the food processor over the dry ingredients.   

Add the pineapple and coconut. With a large spoon barely fold the wet into the dry.   Then with an electric mixer with dough hooks mix very briefly on low to ensure all is well incorporated.   Do not over mix.

Using a cookie dough scoop fill your tins.   If you are using a standard size tin use a medium sized scoop.   If you are using a giant or king size tin use a large scoop.    Sprinkle coconut on top of batter filled muffin slots and then place in oven.

Regular size muffins will be done in 20-25 minutes.   King Size muffins will take 30-35 minutes.    Check for doneness by inserting toothpick into muffin – if it comes out clean it is done.

NOTE:   If the toasting coconut topping is getting too brown, cover with a sheet of foil.   This will not hamper the baking process, but will keep the coconut topping from going from brown to burned.


Here is a link for the tins:    Wilton 6 Cup Kingsize Muffin Pan

No comments:

Post a Comment