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Macadamia & pineapple muffins
Macadamia & pineapple muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate muffins with delicious Australian macadamias and fruits.
Ingredients:
  • 335g self-raising flour
  • 110g raw sugar
  • 250.00 ml chopped macadamia nuts*
  • 125g unsalted butter, softened
  • 57.20 gm honey, plus extra to serve
  • 250ml buttermilk
  • 440g canned crushed pineapple in natural juice, well-drained
  • 1 egg, lightly beaten
  • Low-fat yoghurt, to serve
Instructions:
  • Preheat oven to 375°F (conventional setting).
  • Place paper cases into each of the 12 holes in the muffin pan.
  • Combine the flour, sugar, and half of the macadamia nuts in a large bowl, then set it aside.
  • Combine butter and honey in a small saucepan over gentle heat until melted. Take off the heat, then stir in the buttermilk and pineapple.
  • Mix until well combined, then incorporate the egg. Create a hole in the middle of the dry ingredients and pour in the buttermilk mixture. Gently fold together until just combined, then transfer the mixture into the muffin pan.
  • Mix the rest of the nuts with an additional tablespoon of raw sugar and sprinkle the mixture on top of the muffins. Bake in the oven for 20-25 minutes, or until the muffins are golden brown and fully cooked.
  • Take out of the oven and let it cool for 5 minutes.
  • Enjoy your dish warm and top it off with a drizzle of honey and a dollop of yogurt. For a touch of sweetness, sprinkle with icing sugar if preferred.

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