Actually, scrap that, these are THE EASIEST pineapple muffins and did I mention that they have as little sugar as possible and that you can find all the ingredients needed in your cupboard?
We tend to buy canned pineapple and apricots as they are great with yoghurt and honey for breakfast, however, with the fruit shortage in the grocery stores right now I am being quite creative with my baking and try to use anything we have in the pantry.
Morning cravings hit me hard today and I knew it was protein pancakes or blueberry muffins until I saw the tinned pineapple on the top shelf.
It didn’t take me long to come up with the recipe following the Here’s what I came up with: aromatic, moist pineapple muffins packed with vitamin C and loads of antioxidants. Just what we needed!
I used crushed pineapple which makes everything easier but if you have pineapple in slices mash it in a food processor for 3′.
These muffins are perfect if you have some last-minute guests (clearly not happening right now!) or want to eat a less-sweet dessert.
(makes 15 muffins)
2 cups all-purpose flour
half cup granulated sugar
2 teaspoons baking soda
pinch of salt
400g crushed pineapple
1 teaspoon vanilla extract
-Preheat the oven to 180°C.
-Whisk together the flour, sugar, baking soda, and add a pinch of salt.
-Add the egg, crushed pineapple (don’t drain it), and vanilla extract and mix all together.
-Pour the cake batter into a muffin tin and bake for 20 -25 minutes, until a toothpick comes out clean when inserted into muffins.
Enjoy with some herbal tea or coffee!