Howie Hart wrote:Thanks for post this Jenise. Looks like a great idea to serve with an Easter brunch, especially since I hate pineapple on ham.
I plan to make your pineapple muffins on Saturday, for Sunday brunch. I could not find crushed pineapple in syrup, but I did find it "in juice". Funny thing, they now have pineapple in syrup made with Splenda.
Do you suggest I add more sugar to the recipe?
According to the Dole Website one serving (4 0z.) of pineapple in juice contains 13 grams of sugar, while one serving of pineapple in heavy syrup has 22 grams. So a 20 oz with heavy syrup would contain 45 grams of added sugar. According to my Domino sugar bag, 1 teaspoon contains 4 grams, so Karen might want to add about 4 Tablespoons or 1/4 cup of sugar.Jenise wrote:...Call me cynical, but I can't help but wondering if 'juice' isn't a new, healthier sounding name for the same thing? ...
Howie Hart wrote: I would post a picture, but it would be redundant, as they look just like yours.
Here is the one I baked in the tube pan.Cynthia Wenslow wrote:Howie Hart wrote: I would post a picture, but it would be redundant, as they look just like yours.
We don't mind redundant, Howie. Think of it as corroboration. We want to see the photos!
Howie Hart wrote:I made a double batch of these today for tomorrow's brunch. However, I forgot that I gave one of my muffin tins to my Mother-in-Law, so I made 12 muffins and, not wanting to leave the batter sitting around, poured the rest of it into a tube pan and baked it for about 35 minutes. The other snag I ran into was the only oil I have around is EVOO. I didn't feel like going to store, so I substituted melted, unsalted butter, which I poured on top of the pineapple before mixing. I ate one of the muffins earlier and am very satisfied with them. Thanks Jenise for posting. I would post a picture, but it would be redundant, as they look just like yours.
Howie Hart wrote:I'm thinking of a variation substituting finely chopped up canned peaches and substituting brown sugar.
Or like a peach upside down cake only different. A peach inside out muffin?Linda R. (NC) wrote:Like a peach cobbler in a muffin. Interesting.
I made these a fourth time to take on a weekend gathering. Today, I added 1/2 tsp. Vietnamese Cassia Cinnamon and a bit of almond extract. I sprinkled sugar over the top of the muffins for added sweetness and some sparkle. Amazing!
Users browsing this forum: Exabot [Bot], Google [Bot] and 3 guests