Pineapple Muffins Moms 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 375 degrees. Grease muffin pans and sprinkle with sugar. Drain pineapple, save syrup. Warm milk in saucepan with butter until melted. Remove from heat and add eggs. Sift flour, sugar, powder and salt into a mixing bowl. Well the center, add pineapple and milk mixture until dry ingredients are moist. Spoon half the batter into the pans, spoon preserves on each, cover with remaining batter. Sprinkle with seeds. Bake 25 minutes, let stand 5 minutes. Mix powdered sugar with reserved syrup and pour over muffins.

Steps:

• In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks.

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:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
• Pour batter into lined muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.