Pineapple Muffins Moms Food

OLD FASHIONED PINEAPPLE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease muffin tins
• Sift flour, salt, sugar and baking powder together in a large bowl. In a separate, medium bowl combine the remaining ingredients, and then add them quickly to the dry.
• Stir just enough to dampen the ingredients.
• Pour into greased muffins tins(DO NOT USE CUPCAKE LINERS!)
• Bake for 15 to 20 minutes or until toothpick comes out clean
• Cool on a cooling rack
• Serve warm with butter or pineapple jam

PINEAPPLE COCONUT MUFFINS

Steps:

• Prepare your muffin tin with non-stick cooking spray.
• Preheat oven to 350F.
• In a large bowl, combine flour, baking powder, baking soda, salt, 1 cup of coconut, and sugar. Stir to mix well.
• In a medium bowl, whisk eggs with a fork. Add milk to the egg mixture and whisk to combine.
• Pour egg & milk mixture into dry ingredients and stir until well mixed.
• Stir in pineapple.
• Pour into 12 muffin tins.
• Sprinkle the other 1/2 cup coconut evenly over the top of each unbaked muffin.
• Bake 20 minutes or until done.
• Let cool in the pan for 10 minutes then remove from tin to cool on a cooling rack.
• Store in a sealed container in the fridge.

SIMPLE PINEAPPLE MUFFINS

Steps:

• Cream butter with sugar.
• Beat in egg.
• Stir in flour through pineapple just enough to moisten.
• Pour batter into greased muffin tins.
• Bake at 350°F about 30 minutes or until toothpick inserted in center comes out clean.
• Serve with whipped butter.

PINEAPPLE MUFFINS

Steps:

• Preheat oven to 375°F.
• Drain pineapple and reserve 1/4 cup juice.
• Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
• In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
• In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
• Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
• Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
• Spoon pineapple over batter and sprinkle with the cinnamon mixture.
• Bake at 375F for 30 minutes.

PINEAPPLE CARROT MUFFINS

Steps:

• Preheat over to 325 degrees F.
• Grate carrots and apples - easiest to use food processor.
• Sift all dry ingredients together in large bowl.
• Mix together all wet ingredients in a medium bowl.
• Mix wet ingredients into dry until just moistened.
• Spray muffin tins with cooking spray.
• Fill tins 2/3 full.
• Bake for 25 mins or until the top springs back at a light touch.

MOM'S REFRIGERATOR BRAN MUFFINS

Steps:

• Mix the dry ingredients together in a large bowl.
• Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
• Mix in the additional raisins.
• Pour into greased muffin tins (don't use liners.).
• Bake at 400 for 18-20 minutes or until golden brown.
• The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.

PINEAPPLE MUFFINS

Steps:

• Beat butter and eggs, add sugar. Beat in flour, salt, baking soda and baking powder.
• Stir in pineapple.
• Bake in greased or paperlined muffin tins at 375 degrees for 20 minutes.

DADDY'S LOW-SODIUM PINEAPPLE MUFFINS

Steps:

• Preheat oven to 425 degrees F.
• Combine dry ingredients.
• In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
• Add wet ingredients to the flour mixture, stirring JUST until combined.
• This is very important!
• I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
• So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
• Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
• (see above) Fill cups 2/3 full.
• Bake until golden brown (25 min).
• They may seem soft and undercooked, but they do firm up as they stand.
• If they don't come out moist, you baked them too long.
• Make a note of it for next time.
• Cool slightly then remove from pan.
• Dad had this in his recipe but he never did it!
• I do.

CARROT PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

PINEAPPLE CREAM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin cups with nonstick spray or line with paper cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
• In a separate bowl, combine the egg and sour cream.
• Fold in the pineapple and oil.
• Add the egg-pineapple mixture to the flour mixture and stir until moistened.
• Batter will be thick.
• Bake at 425 degrees for 15 minutes.