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Before the Mellowing Year, Serial #9 and Pineapple Macadamia Nut Muffins

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There are lots of fruit and nut combinations we know about and love.

Many of us were raised on the pairing of bananas and walnuts in banana-nut bread. Apples and pecans mix nicely in many fall desserts. And some of us have discovered the delicate balance between cherries and almonds.

But maybe my favorite fruit-nut combination for its mix of unlikely flavors that somehow manage to be simultaneously exotic and homey is that of pineapple and macadamia nuts.

And that mix is perfectly displayed in this week’s Pineapple Macadamia Nut Muffins. On first hearing of this combination (if you haven’t been lucky enough to try it already) you might think it a little too radical to try on less adventurous taste buds (read: kids and meat-and-potatoes reactionaries). But just don’t tell them what they’re called. Let those unadventurous souls try them, then smile to yourself when they ask for more.

Or the heck with sharing. Keep them all for yourself (breakfast, lunch, dinner, and snack–they’re perfect anytime of day), enjoying every minute of this newly discovered match made in Heaven.

pineapple nut muffins

Pineapple Macadamia Nut Muffins

1 egg plus 1 egg yolk

1/3 cup granulated sugar

1/4 cup milk

1/2 teaspoon vanilla extract

4 ounces crushed pineapple with juice (1/2 can)

3 Tablespoon unsalted butter, melted

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup macadamia nuts, finely chopped

Preheat your oven to 350 degrees. Place 8 paper liners in a muffin pan, and set aside.

To make the muffins, add the egg and egg yolk to a mixing bowl and beat lightly. Add the sugar and beat until incorporated and the eggs turn a light yellow. Add the milk, vanilla, pineapple, pineapple juice, and melted butter and mix all of the ingredients together until well combined. In a separate bowl, sift together the flour, baking powder, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing until just combined. Fold in most of the chopped macadamia nuts into the batter, reserving about 2 tablespoons.

Divide the batter between the 8 muffin cups. Sprinkle remaining macadamia nuts on top of each muffin. Bake for 17-20 minutes, or until the muffins start to turn a golden brown and a toothpick inserted in center comes out clean. Remove the muffins from the oven and allow to cool in the pan. Serve the muffins warm or at room temperature. Store the muffins in an airtight container for up to 3 days.

Makes 8 muffins.

pineapple mac muffins

{Adapted from Southern Food}

Before the Mellowing Year, Serial #9, audio © Jeffrey Anderson

Before the Mellowing Year, Serial #9, text © Jeffrey Anderson


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