Well, fall weather has started to make an appearance here in Michigan, so it seemed like a good time to whip up some summery, tropical baked goods in an attempt to make the summer last longer pretend summer is still in full swing. Denial is a good coping mechanism, right? Plus, it’s National Macadamia Nut Day! Pretty random, I know. I think just about every day of the year is National Something-food-related Day, but I love macadamia nuts, so who am I to deprive them of their day to shine? These muffins combine some of my favorite tropical flavors—pineapple, papaya, coconut, and of course, macadamia nuts. I hope you like them as much as I do!
In other news, school is now back in session for me, and in addition to my own classes, I’ll also be teaching this year. I’m very excited about teaching, but it’s a huge responsibility and a huge time commitment – I’m not sure how often I’ll be able to post new recipes, but I hope to be able to share at least one or two per week with you. Wish me luck!
- 1/2 cup unprocessed wheat bran
- 1 scant cup skim milk
- 1 tablespoon lemon juice
- 1/2 cup oat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/2 cup crushed pineapple, drained
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup macadamia nuts, chopped roughly
- 1/2 cup dried papaya, diced
- 1/4 cup unsweetened shredded coconut
- Preheat oven to 350 degrees. Grease muffin pan with butter and set aside.
- Put one tablespoon of lemon juice in a one-cup measuring cup and fill remainder with milk. Let sit 5 minutes, then mix in wheat bran.
- In a medium bowl, sift together oat flour, all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer, beat butter and brown sugar until fluffy. Add pineapple and mix until combined (don’t worry if it doesn’t look homogenous). Add eggs and vanilla.
- Stir milk/wheat bran mixture and dry ingredients into mixer bowl in two additions each, alternating wet and dry ingredients. Once combined, fold in macadamia nuts, 1/2 of dried papaya, and shredded coconut.
- Portion into muffin pan and sprinkle remaining papaya on top.
- Bake for 20-25 minutes, until an inserted toothpick comes out clean. Cool in pan for 20 minutes, then remove muffins and place on a wire rack.
Hi do you think I could sub the dried papaya with fresh one? I love fresh papaya fruit 🙂
I don’t see why not! That sounds delicious 🙂