Thursday, September 27, 2012

Pineapple Muffins


What do I do with fresh pineapple
 


Muffin
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
egg, beaten
3/4 cup milk
1/4 cup butter, melted 

  • Topping
  • 1/4 cup butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup packed brown sugar
  • 1/2 cup all-purpose flour

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.

Spoon batter into muffin cups, then spoon chopped pineapple over the batter and sprinkle with the cinnamon topping.
 
Moist and delicious!

Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Fresh baked muffins



Great dinner for the whole family


I paired this muffin with some grilled chicken and corn on the cob. Perfect summer (or fall) barbecue meal

     

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