Blood Orange and Pineapple Muffins

A delicious muffin to make when the Moro orange (blood orange) is in season. It is best made with fresh pineapple.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

Step: 2

Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter.

Step: 3

Spoon batter into the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.


Per Serving: 182 calories; protein 2.7g; carbohydrates 28.8g; fat 6.6g; cholesterol 38.5mg; sodium 183.7mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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