Pineapple Muffins

A nice refreshing muffin that can be served for a brunch, breakfast or just along side a nice ham dinner. We've enjoyed the flavor of these muffins for a long time.

• Ready In: 50 mins
• Serves: 16
• Yields: 16 muffins

Ingredients

• 1 (8 ounce) can crushed pineapple
• 1⁄2 cup all-purpose flour
• 1⁄3 cup brown sugar, firmly packed
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup butter, melted and divided
• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1  egg, beaten
• 3⁄4 cup milk

Directions

1. Preheat oven to 375°F.
2. Drain pineapple and reserve 1/4 cup juice.
3. Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
4. In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
5. In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
6. Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
7. Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
8. Spoon pineapple over batter and sprinkle with the cinnamon mixture.
9. Bake at 375F for 30 minutes.