Hawaiian Hula Muffins Recipe
Hawaiian hula muffins echo the exotic taste of hawaii. Baked with sour cream and butterscotch flavored crushed hard candies, it is the pineapples that makes these muffins hawaiian in flavor. Bake up these exotic beatuies and watch them dissapear any day.
Ingredients
2 cups homemade or packaged biscuit mix 500 mL
3/4 cup finely crushed hardcandies, butterscotch-flavored 175 mL
3/4 cup milk 175 mL
1/4 cup vegetable oil 50 mL
1 cup sour cream 250 mL
1 can (131/2 oz [385 g])crushed pineapple,drained
Directions
In a bowl combine biscuit mix and 1/4 cup (50 mL) of the candy.
In a small bowl, combine milk and oil.
Add to biscuit mixture, stirring just until moistened.
Spoon batter into prepared muffin tin.
Bake in preheated oven for 10 to 12 minutes.
Split warm muffins and spread bottom sections with half the sour cream.
Spoon on half the pineapple and half the remaining candy.
Replace muffin tops and cover with remaining sour cream, pineapple and candy.
HINT: Use reserved juice from drained pineapple to retain the bright fresh coloring of sliced apples, bananas, avocados and mushrooms.
The juice prevents darkening without adding an overpowering flavor.
In a small bowl, combine milk and oil.
Add to biscuit mixture, stirring just until moistened.
Spoon batter into prepared muffin tin.
Bake in preheated oven for 10 to 12 minutes.
Split warm muffins and spread bottom sections with half the sour cream.
Spoon on half the pineapple and half the remaining candy.
Replace muffin tops and cover with remaining sour cream, pineapple and candy.
HINT: Use reserved juice from drained pineapple to retain the bright fresh coloring of sliced apples, bananas, avocados and mushrooms.
The juice prevents darkening without adding an overpowering flavor.
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