Monday, January 28, 2013

Pineapple Muffins

No, I am not having a muffin mania on this blog. I have been making some muffins for the kids' snack and this one was one of them. It doesn't have a lot of fat, but has lots of fruit in it. Very moist and tender. One of my kid loved it whereas the other complained about too much pineapple. Depends on if you like lot of fruit in the muffin or not.
One Year Back - Banana Sourcream Cake (Low Fat)
Two Years Back - Sweet Corn Raisin Bread, Vegan Tomato Soup
Three Years Back - Cranberry Rice Orange Muffins, Multigrain Brown Bread
Ingredients: (makes 12 standard sized muffins)
All purpose flour -  3/4 cups
Whole Wheat flour - 1 cup 
Salt - 1/4 tsp
Baking powder - 1 TBSP
Crushed pineapple in its juice - 1 1/2 cups (don't drain it. Measure it in liquid measuring cup)
Oil - 1/4 cup
Sugar - 2/3 cup
Egg - 1 large
Vanilla - 1 tsp
Preheat the oven to 375 F. Line a 12 cup muffin pan with liners or grease with vegetable oil spray. In a bowl, whisk together flours, baking powder, salt. In another bowl, whisk together pineapple and its juice, oil, sugar and egg. Mix till egg is broken and the mixture is uniform. Add vanilla and stir. Now dump the whole dry ingredients and stir to combine. Divide between the 12 cups and bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes and then turn it on to the wire rack to cool completely.

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