Maui Muffins
1 1/3 cups flour1/2 cup sugar
1/3 cup brown sugar, packed
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 cup macadamia nuts, finely chopped
2/3 cup rolled oats
1 cup buttermilk
1/2 cup margarine,melted and cooled
1 large egg
1 cup pineapple chunks in juice, crushed and drained
3/4 cup coconut
1/3 cup brown sugar, packed
1/4 cup flour
1/4 cup coconut
2 tbsp. rolled oats
3 tbsp. margarine, chilled and cut up
Preheat oven to 400. Grease 18 standard size muffin-pan cups or line with paper liners.
Mix together flour, granulated sugar, brown sugar, baking powder, and baking soda. Mix in nuts and oats.
Mix together buttermilk, melted butter, and egg. Make a well in center of flour mixture. Add buttermilk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not overmix.) Fold in pineapple and coconut.
Spoon batter into prepared pan, filling cups two-thirds full.
Mix together brown sugar, flour, coconut, and oats. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Sprinkle topping over muffins.
Bake muffins until tops are firm and golden, 20 minutes. Transfer pans to wire racks to cool for 5 minutes. Turn muffins out onto racks to cool completely.
Yield: 18 servings.
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Last Updated October 3, 1998 by Terri
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