Delicious Pineapple Muffins

A moist muffin with a brown sugar and cinnamon topping.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

Step: 2

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.

Step: 3

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.

Step: 4

Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.

Step: 5

Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Per Serving: 183 calories; protein 2.9g; carbohydrates 28.6g; fat 6.5g; cholesterol 27.8mg; sodium 187.4mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.