Pineapple Muffins
Submitted By Kashmeer Kapoor (0 Review)
752
Pineapple muffins with coconut and brown sugar topping.
  Timings 10 min(s) 20 min(s) 30 min(s) This recipe can be serve by Six Persons |
Ingredients
- 1/2 cup butter or margarine melted
- 1 cup sour milk or buttermilk
- 2/3 cup rolled oats
- 1/2 cup pecans chopped
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup light brown sugar firmly packed
- 1/2 cup sugar granulated
- 1 1/3 cup all-purpose flour
- 1 large egg
- 1 can pineapple crushed , drained well
- 1/2 cup sweetened coconut shredded
Method
- Grease 18 muffin cups or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture.
- In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg.
- Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not over mix. Gently fold in drained pineapple and coconut.
- Spoon batter into prepared muffin cups, filling about 2/3 full.
- For topping, mix together brown sugar, flour, coconut, and oats. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.
- Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm.
- Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.
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