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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 10 |
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Directions: [*I always add 2 tsp Ener-G egg replacer mixed with 2 T of water to this recipe, but I could not find a selection for egg replacers.]
Toast coconut in no stick frying pan over med-hi heat until toasted and brown, stirring often. Set aside.
Combine all dry ingredients including coconut and sugar in a large bowl.
Combine wet ingredients including banana and pineapple in a medium bowl and beat on low speed with electric mixer for about 2 min. Add Ener-G egg replacer and beat just to blend in.
Add wet ingredients to dry ingredient and mix well by hand.
Spoon into 10-11 greased muffin cups. Muffin cups should be 3/4 full.
Bake at 350 degrees for 20-25 min - until golden.
Comments: .
Ingredients:
1/2 Ounce(s) vanilla extract
326/625 Pound(s) sugar
2 unsweetened applesauce
137/4377 Quart(s) vegetable oil
1/4 Quart(s) vanilla soy milk
869/10000 Ounce(s) salt
326/625 Ounce(s) baking powder
1 27/625 Pound(s) cake/pastry flour
1/2 Pound(s) mashed [1/2 a banana] banana
1 shredded coconut
163/2500 Pound(s) crushed [heaping Tablepoons] pineapple |
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