Pineapple Muffins
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Spanish
Key Ingredients:
Canned pineapple slices
Refined flour
Sugar
Egg
Butter
Milk
Cinnamon powder
Packed brown sugar
About Pineapple Muffins
Table of Contents
Pineapple flavoured
muffins – yummy yummy
- Pineapple slices 1 can
- Refined flour 2½ cups
- Baking powder 1 tsp
- Salt ½ tsp
Step 1. Preheat the oven to 375º F / 180º C. Grease the muffin moulds and dust them with a little dry flour or line them with paper liners.
Step 2. Take refined flour, baking powder, salt and sugar in a mixing bowl and mix well.
Read MoreIngredients
- Pineapple slices 1 can
- Refined flour 2½ cups
- Baking powder 1 tsp
- Salt ½ tsp
- Sugar ½ cup
- Egg 1
- Melted butter ½ cup
- Milk ¾ cup
- Cinnamon powder ¼ tsp
- Packed brown sugar ⅓ cup
How to Make Pineapple Muffins (Stepwise Photos)
Method
- Preheat the oven to 375º F / 180º C. Grease the muffin moulds and dust them with a little dry flour or line them with paper liners.
- Take refined flour, baking powder, salt and sugar in a mixing bowl and mix well.
- Drain the pineapple slices and reserve ¼ cup juice. Crush the slices.
- Prepare a well in the middle of the dry ingredients, add egg and the reserved pineapple juice, ¼ cup melted butter and milk and mix well.
- To make topping, take ½ cup flour in another bowl, add cinnamon powder, remaining melted butter and brown sugar and mix prepare the garnishing.
- Pour the batter into the prepared muffin moulds till ½ full and put some crushed pineapple on top. Sprinkle the topping mixture on top.
- Keep the muffin moulds in the preheated oven and bake for ½ hour. Prick a toothpick into the muffins, if it comes out clean the muffins are done.
- Arrange them on a serving platter and serve.
Additional Tips and Tricks
About chef
Masterchef Sanjeev Kapoor
Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!
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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
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