Tropical Muffin Tops

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Some folks think the tops are the best part of the muffin. For them, we offer this tropical fruit and nut recipe. A nice under 100 calorie snack, too!

Tags: Intermediate, One Hour, Snacks, Breakfast, Brunch and Breads, Fruit, Rice & Grains, Baking, Vegetarian
Serves: 36
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 30  minutes
Total: 40  minutes

Additional Information


1 cup (250 mL) 2% milk
1 egg
2 tbsp (25 mL) PC Organics 100% Pure Safflower Oil
1 pkg (430 g) PC Organics Muffin Mix - Oatmeal
1/4 cup no name Sweetened Shredded Coconut
no name Pecan Halves, toasted and coarsely chopped
1/4 cup dried pineapple, chopped
36 banana chip


  1. Preheat oven to 400°F (200°C). Spray PC 12-Cup Muffin Top Pan with PC Blue Menu Canola Oil Cooking Spray.
  2. In large bowl, blend milk, egg and oil. Stir in muffin mix, breaking up large lumps. Add pecans, coconut and dried pineapple; stir just until blended. Do not over-mix. Spoon generous 1 tbsp (15 mL) batter into each muffin cup, filling almost to the top. Place a dried banana chip on top of each.
  3. Bake in centre of oven for 9 to 10 minutes or until toothpick inserted in centre comes out clean. Turn out onto wire rack to cool. Repeat for two more batches of muffin tops, letting pan cool and respraying between batches.

Chef's Tips

You may have to head to a health food or bulk store to find dried pineapple. Substitute other dried tropical fruits such as mango or papaya, or in pinch, use widely available dried apricots.

Nutritional Information

Per 1 muffin top serving:
Calories 90 Cal
Fat 3 g
Sodium 70 mg
Carbohydrate 13 g
Fibre 1 g
Protein 2 g