Pineapple Muffins

Pineapple Muffins

Makes 12 Pineapple Muffins

280g (10oz) Plain Flour

2 1/2 Teaspoons Baking Powder

1/4 Teaspoon Bicarbonate of Soda

1/4 Teaspoon salt

1 Egg

110g (4 oz) White Granulated Sugar

240 ml Crushed Pineapple (8 fl oz) drain well

240 ml Pineapple Juice (8 fl oz)

85g (3oz) Butter

  1. Line the muffin tins with muffin cases
  2. Preheat oven to Gas Mark 5/6, 375-400 F, 190-200C for a conventional oven.
  3. Sift the following dry ingredients into a large bowl and stir: flour, baking powder, bicarbonate of soda and salt.
  4. Melt the butter in a saucepan.
  5. Lightly whisk the egg with a fork in a separate bowl from the dry ingredients, add the pineapple, pineapple juice, sugar, butter and, stir well.
  6. Add all the wet ingredients into the dry ingredients. Stir together, but do not over stir, just until you cannot see any dry ingredients.
  7. Put the mixture in the Muffin cases filling them to ¾ full.
  8. Place in the oven and bake for 20-25 minutes. Place a metal skewer in the middle of one and if it comes out clean they are baked, if not place back in the oven for a few more minutes.
  9. These muffins freeze very well. Once cold place in a sealed container and place in freezer, they only take about an hour to defrost.

Pineapple Muffins

Pineapple Muffins

 

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