Month: May 2007

Pineapple Muffin Recipe

2 cup all purpose flour
3 3/4 tsp baking powder
1/2 tsp salt
1/4 cup butter
1/4 cup sugar
1 egg, beaten
1 cup milk .
8 ounces pineapple chunks
2 tbsp sugar mixed with 1 tsp ground cinnamon

Sift flour, measure and resift 3 times with baking powder and salt. Cream butter throughly and blend in the 1/4 cup sugar. Add egg and beat until smooth and fluffy. Add dry ingredients and milk alternately, beginning and ending with flour and beating well after each addition.

Spoon batter into well buttered muffin pans, filling about half full. Drain pineapple chunks and place one or two on top of each muffin and sprinkle with sugar/cinnamon mixture.

Bake in a moderately hot (400° F) about 20 minutes or until golden brown. Remove from pans and serve immediately.

Recipe makes 15 medium size Pineapple muffins.

Pineapple Cupcake Recipe

1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
2 cups flour, sifted
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
8 ounces crushed pineapple (minus 3 tbsp juice)

For Pineapple Glaze:
3 tbsp pineapple juice
3 cups sifted confectioners sugar

Cream the shortening, add sugar, cream well. Add unbeaten eggs, heat well, sift flour, salt and baking powder. Sift together 3 times and blend into the sugar mixture. Add the vanilla and crushed pineapple. Put into paper lined muffin tins and bake at 375° F for 20 minutes or until lightly brown. For glaze, add the confectioners sugar to the pineapple juice. Blend until smooth and satiny. Spread over the cupcakes while they are still warm. Recipe makes 24 Pineapple Cupcakes.

Hawaiian Muffins

14 ounces orange muffin mix
1/2 cup flaked coconut
8 3/4 ounces crushed pineapple
1 egg, beaten
2/3 cup milk
3 ounces cream cheese

Combine muffin mix and coconut. Drain pineapple, reserving 1 tablespoon syrup. Add pineapple, egg and milk to dry ingredients. Blend only until dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake in hot oven (400° F) for 15-20 minutes or until done.

Beat cream cheese until fluffy. Add the 1 tablespoon reserved pineapple syrup; beat well. Serve with hot muffins.

Recipe makes 12 – 16 Hawaiian Muffins.

Tropical Bruffins

9 ounces crushed pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cu Grapenuts Cereal
2 cups biscuit mix
1 tsp salt

For Glaze:
1 cup powdered sugar, unsifted
2 tbsp pineapple syrup

Preheat oven to 425° F and grease muffin tins. Reserve 2 tablespoons syrup from pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to top, and bake for 20 minutes. Meanwhile, blend glaze Ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top-side down, in glaze. An easy way to transfer to cooling rack: slip fork under top and invert. Makes 6 bruffins (large enough to slice) using 3 1/4″ tins, or 12 bruffins using 2 1/2″ tins.