Several years ago my bestie and I went to Las Vegas for work! I know tough, right? We stayed at Mandalay Bay since our conference was there. Ever since I have had a craving for the awesome muffins they had at a kiosk there. These were so good I think we got them every morning we were there. That was when the muffin tops were bigger and better than the muffin. After a little experimenting, I have recreated them here for you. Muffins aren’t just for breakfast anymore. Dig in!
Pineapple Macadamia Nut Muffins Prep time 15 mins Cook time 22 mins Total time 37 mins Moist yet sweet and salty breakfast bread. Author: Sandi Spratt Recipe type: Breakfast Cuisine: American Serves: 12 Ingredients 1 King Arthur Flour Gluten Free Muffin Mix 3 Tablespoons melted butter 1 large egg 2 4.5 ounce cans of dry roasted macadamia nuts with sea salt ¼ teaspoon nutmeg 1 can crushed pineapple Instructions Preheat oven to 375. Add paper muffin cups to muffin pan. Stir together the butter, egg, nutmeg, and the pineapple. Add mix and macadamia nuts and stir. Fill the muffin cups using a ½ cup measure. Bake for 22 minutes. 3.5.3208
