About Mimi’s Cafe

Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.

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Pineapple Coconut Crumb Muffins


PINEAPPLE COCONUT CRUMB MUFFINS 
Mimi's Cafe Recipe

Makes 12

Crumb Topping:
1/3 cup all purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened

Muffin Batter:
1 1/3 cups all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened flaked coconut, chopped
2 large eggs
1/2 cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
3/4 cup drained canned unsweetened crushed pineapple

Preheat oven to 375 degrees. Line a 12 cup regular muffin pan with paper liners or grease with nonstick cooking spray.

Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.

Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut. In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice. Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ? full. Crumble topping over top of batter. Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.

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