Pineapple Muffins

The only cooking classes I’ve ever taken were in middle school. Home economics split their semester between cooking and sewing. Though I don’t have most of the things I made during sewing, I have nearly every recipe we made. They’re all tried and true, though, I suppose they’d have to be if you’re entrusting a bunch of 7th graders to make them.

These pineapple muffins are one of my favorite recipes of the bunch. Pineapple is a little different from most muffins you find but the flavor works really well. These are perfect for brunch.

Pineapple Muffins
Makes 1 dozen

1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
Pinch of baking powder
1/4 c. butter
1 egg
1/2 c. + 1 T. sugar
1/2 c. milk (or part pineapple juice and part milk)
1/2 t. vanilla
1/2 c. crushed pineapple, well drained

Preheat oven to 400F degrees.

In a large mixing bowl, mix together flour, baking powder, salt and baking soda. Make a well.

In a medium mixing bowl, cream together butter, egg and sugar. Add milk, vanilla and pineapple and stir until well blended.

Pour wet ingredients into large mixing bowl and mix until dry ingredients are just moistened. Be careful not to over mix.

Fill lined muffin tins 3/4 of the way full. Bake for 15-20 minutes or until a toothpick inserted comes out clean.

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