Total Calories: 171
Heat oven to 350°F. Line with paper baking cups or grease bottoms only of 22 regular-sized muffin cups or 12 jumbo muffin cups. In large bowl, combine flour, cereal, coconut, baking powder, cinnamon and macadamia nuts mix well.
In another large bowl, combine 1/2 cup margarine, sugar and brown sugar beat until light and fluffy. Add eggs blend well. Stir in mashed bananas, vanilla and pineapple blend well. Add to dry ingredients all at once stir until dry ingredients are just moistened. Fill greased muffin cups 2/3 full.
Bake at 350°F. for 20 to 30 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 2 minutes remove from pans. In small bowl, combine fruit spread ingredients at low speed until well blended. Serve with muffins.
*TIP: To make cream-cheese fruit spread, substitute 8-oz. pkg. reduced-fat cream cheese, softened, for margarine. Increase pineapple spread to 1/2 cup. Prepare as directed above.
HIGH ALTITUDE - Above 3,500 feet: Decrease sugar to 3/4 cup. Bake as directed above.
Nutrition Per Serving (1 muffin): Calories 240 Protein 3g Carbohydrate 28g Fat 13g Sodium 160mg
PICTURE: Top to bottom: Tropical Oat Bran Muffins, Chocolate Chunk Pistachio Muffins
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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