RCP: Pineapple muffins
Posted: Sat Mar 15, 2008 2:49 pm
Cynthia got me going, now I have to make a batch of these tomorrow. Resurrecting an old recipe/post from FLDG Classic:
Date: 05-Jul-2003 19:03
Author: Jenise Email
Subject: RC: Easy Pineapple Muffins
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Last weekend, I wanted to make pineapple muffins to accompany a Mexican themed brunch of steak and egg tacos. I selected a recipe from a plethora of possibilities I found on the internet because of it's higher ratio of pineapple to flour (1 c crushed fruit, 1/2 c juice, 2 c flour). I wanted a moist muffin with a very assertive and unadulterated pineapple presence that would taste like a muffin version of the classic filled Mexican turnover/pie sold at panaderias all over the southland. So no nuts, zucchini, orange rind, oats, whatever. Just pineapple. And lots of it.
The recipe was posted on a site called Gail's Recipe Swap by someone named "Timid".
I liked the result okay but the muffins weren't perfect, they didn't explode with pineapple as I'd hoped. They were, dare I say it, too timid?
A few tweaks of that same recipe a few days later, however, yielded just the muffin I was hoping to get the first time--powerfully fruity (2 1/2 cups fruit and juice), baking powder biscuit texture, and better balance on the sugar/salt front. Not bad for a second try from a non-baker, I thought!
And a home-baked breakfast doesn't get much easier than this: one bowl and a short list of hand-mixed ingredients means you've got a six extra large (or about 18 small) muffins coming out of the oven just 30 minutes after you got the jones.
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c sugar
1 egg
4 tblsp fairly neutral oil, like canola
1 20 oz can "crushed pinapple in syrup" (do not substitute fresh, the higher acid in fresh pineapple will kill your leavening)
Mix dry ingredients in a bowl. Make a well in the center, add the beaten egg, oil and 100% of the contents of one can of crushed pineapple. Stir until just blended. Scoop into greased muffin tins. Bake 20-22 minutes at 400 for large muffins. Smaller muffins will probably cook in 10-12.
Date: 05-Jul-2003 19:03
Author: Jenise Email
Subject: RC: Easy Pineapple Muffins
View Parent message
--------------------------------------------------------------------------------
Last weekend, I wanted to make pineapple muffins to accompany a Mexican themed brunch of steak and egg tacos. I selected a recipe from a plethora of possibilities I found on the internet because of it's higher ratio of pineapple to flour (1 c crushed fruit, 1/2 c juice, 2 c flour). I wanted a moist muffin with a very assertive and unadulterated pineapple presence that would taste like a muffin version of the classic filled Mexican turnover/pie sold at panaderias all over the southland. So no nuts, zucchini, orange rind, oats, whatever. Just pineapple. And lots of it.
The recipe was posted on a site called Gail's Recipe Swap by someone named "Timid".
I liked the result okay but the muffins weren't perfect, they didn't explode with pineapple as I'd hoped. They were, dare I say it, too timid?
A few tweaks of that same recipe a few days later, however, yielded just the muffin I was hoping to get the first time--powerfully fruity (2 1/2 cups fruit and juice), baking powder biscuit texture, and better balance on the sugar/salt front. Not bad for a second try from a non-baker, I thought!
And a home-baked breakfast doesn't get much easier than this: one bowl and a short list of hand-mixed ingredients means you've got a six extra large (or about 18 small) muffins coming out of the oven just 30 minutes after you got the jones.
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c sugar
1 egg
4 tblsp fairly neutral oil, like canola
1 20 oz can "crushed pinapple in syrup" (do not substitute fresh, the higher acid in fresh pineapple will kill your leavening)
Mix dry ingredients in a bowl. Make a well in the center, add the beaten egg, oil and 100% of the contents of one can of crushed pineapple. Stir until just blended. Scoop into greased muffin tins. Bake 20-22 minutes at 400 for large muffins. Smaller muffins will probably cook in 10-12.