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3 cups All-purpose Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 1/2 cups Sugar
2 teaspoons Cinnamon
1 cup chopped Macadamia Nuts
3 Ripe Bananas, mashed
4 fluid ounces unsweetened Pineapple Juice
1/4 cup crystallized Ginger, large pieces snipped
1 cup Sour Cream
1/2 cup Vegetable Oil
2 Eggs
1 1/2 teaspoons Vanilla
1/2 teaspoon Pineapple Extract
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Preheat oven to 400. Spray muffin tins with nonstick spray. In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon. Make sure they are thoroughly combined. Stir in macadamia nuts. In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract. Make sure these are well blended. Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy). Fill muffin cups approximately 2/3 full. Bake for 15 minutes, or until golden and they test done. Makes 24 regular muffins or 12 jumbo.
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