Pineapple and Black Pepper Muffin

About Pineapple and Black Pepper Muffin

Ingredients

• Pineapple, diced ½ cup
• Black pepper powder 1 tsp + to sprinkle
• Castor sugar 1 cup
• Butter 1 cup
• Eggs 3
• Vanilla essence 1 tsp
• Refined flour 1 cup
• Baking powder ½ tsp

How to Make Pineapple and Black Pepper Muffin (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line muffin moulds with paper cups.
2. Take castor sugar and butter in a mixing bowl and beat with an electric beater till light. Add eggs, one at a time, and continue to beat.
3. Add vanilla essence and mix well. Add pineapple, black pepper powder, refined flour and baking powder and mix well.
4. Pour this prepared batter into the prepared muffin moulds, sprinkle some pepper powder on top. Keep the moulds in the preheated oven and bake for 20-25 minutes.
5. Take the moulds out of the oven and cool. Demould, arrange the muffins on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps