Hawaiian pineapple muffins
Source of Recipe
First published in Chatelaine's 01/1995 issue.
List of Ingredients
14 oz ( 398 mL) can pineapple rings or tidbits, or crushed pineapple well drained
3/4 cup ( 175 mL) brown sugar
1/4 cup ( 50 mL) melted butter
1/4 cup ( 50 mL) liquid honey
1-1/2 cups ( 375 mL) all-purpose flour
1/2 cup ( 125 mL) natural bran or wheat germ
1 tsp ( 5 mL) baking powder
1 tsp ( 5 mL) baking soda
1/2 tsp ( 2 mL) salt
1/2 cup ( 125 mL) brown sugar
1 egg
1 cup ( 250 mL) buttermilk or plain low-fat yogurt
1/4 cup ( 50 mL) vegetable oil
2 tbsp ( 30 mL) liquid honey
Recipe
1. Preheat oven to 375F (190 C). Grease 12 large muffin cups. If using pineapple rings, cut each ring into thirds, then fit 2 pieces in bottom of each muffin cup. Or place 1 tablespoon (15 mL) crushed pineapple or divide tidbits between cups. To each muffin cup add 1 tablespoon (15 mL) brown sugar, then 1 teaspoon (5 mL) butter and finally 1 teaspoon (5 mL) honey.
2. Stir flour with bran, baking powder, baking soda and salt in a large mixing bowl. Stir in 1/2 cup (125 mL) brown sugar. Whisk egg in a medium-size bowl with buttermilk, oil and 2 tablespoons (30 mL) honey. Pour into flour mixture. Stir just until combined.
3. Spoon batter into muffin cups on top of pineapple mixture. Fill cups to top. Place muffin tin on a baking tray with sides to catch any spills. Bake in centre of preheated 375F (190C) oven until tops are golden and a cake tester inserted into middle comes out clean, about 25 minutes. Cool muffins in cups for 5 minutes. Meanwhile, place a large piece of waxed paper under a cooling rack to catch drips. Turn muffins out onto cooling rack, upside down, and remove pan. Muffins are wonderful served warm but can also be frozen.
|
|
member logon
