Hawaiian pineapple muffins
2
- Prep Time10 min
- Total Time10 min
- Makes12 muffins
Photo, Erik Putz.
Ingredients
398-mL can pineapple rings, or tidbits, or crushed pineapple well drained
3/4 cup brown sugar
1/4 cup melted butter
1/4 cup honey
1 1/2 cups all-purpose flour
1/2 cup natural bran, or wheat germ
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 egg
1 cup buttermilk, or low-fat plain yogurt
1/4 cup vegetable oil
2 tbsp honey
Instructions
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.
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.
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.
Nutrition (per serving)
Calories 282, Protein 3.4g, Carbohydrates 49.1g, Fat 9.2g, Fibre 2g, Sodium 288mg.
This cross between a pineapple upside-down cake and a bran muffin is a winning combination at Edmonton's Bee-Bell Health Bakery.
