1/4 c melted butter
1/3 c brown sugar
8 oz crushed pineapple, drained
1 1/2 c flour
1/2 c sugar
1/4 t salt
1/2 t baking soda
1 t baking powder
1 t cinnamon
2 eggs, beaten
1 c buttermilk
2 T melted butter
1. Spoon melted butter evenly into prepared muffin tin. Sprinkle brown sugar on top. Spoon pineapple over brown sugar. Set aside.
2. In a large bowl, combine flour, sugar, salt, baking soda, baking powder and cinnamon. Make a well in the center.
3. In another bowl, whisk together eggs, buttermilk and butter. Add to flour mixture, stirring just until moist and blended.
4. Spoon batter into muffin cups. Bake for 20-25 minutes.
5. When cool, remove muffins from pan. Serve pineapple side up.
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We doubled the recipe and made 24 muffins -- but I did not double the cinnamon, using just 1 t for the entire thing. As I often do, I forgot to bring my 2 c of (butter)milk from home. We had some Cacique Crema Mexicana in the CE2 fridge left over from our holiday sopes meal. Since it's just cream and milk (and some thickeners) and is slightly "sour," I decided it would work - and it did.
Overheard in CE2:
"Brilliant"
"Delicious"
"Really good"
"One of my favorites that you've made"
"Wonderful"
Definitely a hit! :)
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