We bought a rather large pineapple last week and rather than sicken everyone with the stuff, I decided to bake with some of it. I had made pineapple and coconut muffins a while ago and the family loved them so I made some more (sadly without the coconut as I’d ran out). I used a plain basic muffin recipe and then added a cups worth of finely cubed pineapple.
260g plain flour
1tbsp baking powder
1/4 tsp salt
110g unsalted butter, melted and slightly cooled
1 medium egg
Preheat oven to 190°C/gas mark 5.
In a bowl mix the flour, sugar, salt and baking powder.
In another bowl pour the butter then whisk in the egg and milk. Add a third of this to the dry ingredients, folding in. Repeat in thirds till all ingredients are combined (tip: don’t mix too thoroughly, the rougher the mix is the nicer the muffin)
Then add the pineapple and spoon the mixture into the cases.
Bake for roughly 20 mins or until a toothpick poked in the centre of a muffin comes out clean. Leave the muffins to cool in the tin for 10 mins before removing and putting on a cooling tray. This helps them retain their shape.
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