Hanalei Sunrise Muffins – a delicious recipe with White Pound Cake, Milk, Pineapple, Coconut Flakes, Vanilla, Almond Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425F. Dump all of the ingredients into a mixing bowl, and stir only until dry ingredients are incorporated and no dry mix can be detected. Do not overmix muffins, or they will be chewy instead of light and fluffy. Divide batter into a greased or paper-lined muffin pan. I like to use an old fashioned ice cream scoop to get evenly-sized muffins. Bake 15-20 minutes (depending on your oven), until the muffins are golden brown on top, and a toothpick comes out clean. This makes 10-12 regular size muffins.
2
Note: In place of evaporated milk, you can use the juice off the crushed pineapple and enough milk to bring it to one cup. Or you can try almond milk or rice milk instead of evaporated milk.
96
kcal
Calories
2
g
Fat
16
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages Martha White Pound Cake Muffin Mix (7.4 Ozs Each), 1 cup Evaporated Milk (See Note), 1 can Crushed Pineapple (8 Ozs), Drained, 2 packages Macadamia Nuts (2 Ozs Each), and more.
Yes, Hanalei Sunrise Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
