Ambrosia Mini Muffins

As promised yesterday, I am posting the recipe for the Ambrosia Mini-muffins.  I had a lot of ingredients left over from my Pina Colada muffins that needed to be used.  So, I used a lot of that.  I'll post the recipe, but I'll also post a rendition with a few less ingredients in case you don't just happen to have coconut milk on hand.  The parts that you make the substitution for and the substitution are highlighted below.

Ambrosia Mini-Muffins
1 1/2 cups whole wheat flour
1/2 cup brown sugar (NOT packed)
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. almond extract
1 egg
2/3 cup Orange Juice
1/4 cup coconut milk
1/4 cup pineapple juice(left over from canned pineapple)
3/4 cup canned crushed pineapple
1 cup flaked coconut
1/2 cup chopped walnuts
1/2 to 3/4 cup mini marshmallows

alternate substitutions
If you don't have coconut milk or leftover pineapple juice, use:
1 cup of Orange juice and 1/4 cup vegetable oil

Mix all dry ingredients except marshmallows together.  Mix all wet ingredients together(including flaked coconut).  Combine wet and dry ingredients until just mixed.  Fold in marshmallows.  Let sit for 10 minutes before filling muffin pan.  Spray mini-muffin pans with non-stick cook spray.  Bake at 350 degrees for 11 minutes.  All ovens are different, so your oven might vary by a couple minutes. 
This is what happens to the marshmallows when they cook!  LOL
I didn't have mini-marshmallows, so I had to cut my regular sized ones.  Just a little tip--if you ever need to cut or chop marshmallows, spray the blades with non-stick cooking spray first.  The marshmallows start to get sticky once you start cutting and the spray will let you slip right through them with no sticking.

No comments:

Post a Comment

Do you have any tips or thoughts to add?

Related Posts Plugin for WordPress, Blogger...