I was surprised just how delicious these muffins turned out, wow! They would be great for breakfast, and make a super easy afternoon snack. My kids love coming in the door after school to see these cooling on the counter, ready to eat.
Pineapple Muffins
2 cups all-purpose flour
1/2 cup white sugar
1 TBSP. baking powder
1/2 tsp. salt
1/2 cup crushed pineapple, drained, juice reserved
1 egg, beaten
1/2 -3/4 cup
milk
1/4 cup
vegetable oil
Preheat the oven to 375* F. 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 - 1/2 cup of juice in a glass measuring cup. Pour in enough milk to the juice to make 1 cup of liquid. you can use as much milk or juice as you prefer. (I use about 1/2 cup juice, 1/2 cup milk). Make a well in the center of
the dry ingredients, and pour in the crushed pineapple, juice/milk mixture, egg, and oil. Mix just until blended. Spoon batter into muffin cups, then sprinkle with the Streusel Topping. Bake for 15-20 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean or the tops spring back when lightly touched. Remove from pans to cool on racks.
-Makes 16 muffins.
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