Caseys Pineapple Mini Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Steps:

• Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• 1. Preheat over to 350 degrees.
• 2. Lightly coat mini-muffin tray with non-stick cooking spray.
• 3. Measure sugar, egg, butter and Greek Yogurt into bowl and beat until well mixed.
• 4. In a separate bowl, combine flour,baking powder,baking soda and salt.
• 5. Add cream mixture to dry ingredients and stir until moist.
• 6.Fold crushed pineapple into the mixture.
• 7.Fill greased muffin trays and bake 350 degrees for 10 minutes.

Steps:

• Stir pineapple into dry cake mix.
• Pour into greased muffin tin or angel food pan.
• Bake per package directions.

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

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.