1 can (8 1/2 oz.) crushed pineapple -- use the juice
1 and 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
3 teaspoons baking powder
1/2 cup macadamia nuts
Preheat oven to 400 degrees and grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups.
Beat oil, eggs and pineapple togther in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
Bake 20-25 minutes or until a toothpick comes out clean. Remove muffins from pan while still warm to minimize sticking.
Have a great breakfast!!!
Mr Breakfast would like to thank BethH for this recipe.
Latest Breakfast Lover Comments for Hawaiian Chocolate Muffins
Overall Average Rating = 4 (out of 5)
By Noah
Recipe Rating (out of 5):
Surprisingly these don't end up very sweet or chocolaty. They smell good, but they end up being pretty bland... almost like a bran muffin without the bran flavor. Something that helps is the crushed pineapple-- though it's hard to evenly distribute the crushed pineapple without over mixing the batter, which I did with my first batch. But if you can get a spoon of the pineapple into each muffin, it helps quite a bit. Otherwise, totally average.
