Pineapple Muffins
photo by Dreamer in Ontario
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
16 muffins
- Serves:
- 16
ingredients
- 226.79 g can crushed pineapple
- 118.29 ml all-purpose flour
- 78.78 ml brown sugar, firmly packed
- 1.23 ml ground cinnamon
- 1.23 ml nutmeg
- 118.29 ml butter, melted and divided
- 473.18 ml all-purpose flour
- 118.29 ml sugar
- 14.79 ml baking powder
- 2.46 ml salt
- 1 egg, beaten
- 177.44 ml milk
directions
- Preheat oven to 375°F.
- Drain pineapple and reserve 1/4 cup juice.
- Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
- In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
- In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
- Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
- Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
- Spoon pineapple over batter and sprinkle with the cinnamon mixture.
- Bake at 375F for 30 minutes.
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Reviews
-
Hikies you have done it again. Who knew pinapple muffins. Made these for the weekend at the cottage for a quick breakfast but they ended up nbeing breakfast, snacks and dinner dessert. WOW! Light, fluffy, and delighful. I like the crumb topping and will add more topping next time to make curb or satisfy my sugar tooth. :-)Mike and I really enjoyed these as did the neighbor kids. Made for ZWT 2011 and will make these often!
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