Pineapple Berry Make Um Your Way Muffins Food

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

PINEAPPLE BERRY "MAKE UM YOUR WAY" MUFFINS

Steps:

• Set oven to 350 degrees.
• In a small bowl combine the pineapple, sour cream, egg, melted butter until well blended. Stir in the coconut.
• In a large bowl mix the dry items, flour through salt, and blend well.
• Add the berries and nuts to the flour mix and toss to blend.
• Make a well in the dry ingredients and pour in the wet blend.
• Gently stir until just combined.
• Spray oil into 12 cup muffin tin and add generous amount of the batter to each. (If there is too much batter left, make a small tin pan in addition, or could make 2 more muffins).
• Bake for 30 - 35 minutes.

PINEAPPLE SUNSHINE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PINEAPPLE BLUEBERRY UPSIDE DOWN MUFFINS (HEALTHIER)

Steps:

• Preheat oven to 350°F.
• TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
• Grease muffin tin with non-stick spray (do not use liners).
• Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
• Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
• Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
• CAKE: In a large bowl, mix flours and baking soda; set aside.
• In a medium bowl beat butter and sugar together thoroughly.
• Stir vanilla into butter/sugar mix, then add egg whites and beat well.
• In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
• Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
• Stir until it's just combined -- don't over mix.
• Divide batter between muffin tins over fruit topping.
• Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
• If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).