Prep 15 mins
Cook 25 mins
I prefer pecans in muffins over walnuts!
- 473.18 ml flour
- 14.78 ml baking powder
- 2.46 ml salt
- 59.16 ml sugar
- 59.16 ml butter, melted
- 236.59 ml milk
- 1 egg, well beaten
- 118.29 ml well-drained crushed pineapple
- 118.29 ml chopped nuts
- Heat oven to 400 degrees. Grease muffin tins. Combine flour, baking powder, salt and sugar. Combine butter, milk, and egg. Add liquid ingredients all at once to dry ingredients and mix until the flour is moistened. Fold in pineapple and nuts. Fill muffin cups 2/3 full with batter. Bake 20 to 25 minutes or until golden brown.
Jim....congratulations on your Football 2012 win!
I made these muffins last week and was very impressed with the flavor, the ease and with how fresh they stayed.
Quick preparation, delicious taste and wonderful density for a muffin.
Will be making these again!