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Pineapple Cornbread Muffin
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Pineapple Cornbread Muffins

Lightly sweet corn muffins with bits of pineapple.
Course Side Dish
Cuisine American
Keyword Corn Muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 up to 16
Author Anna
Cost 5

Ingredients

  • 1 ¼ cup all-purpose flour (180 grams)
  • 1 cup cornmeal (enriched fine cornmeal) (140 grams)
  • 3 teaspoons baking powder
  • 1 teaspoon salt (use ¾ teaspoon if you prefer)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • ¼ cup neutral oil (Wesson)
  • 1 cup milk, whole (225-240 grams)
  • 2 cups crushed pineapple, very well drained and dried

Instructions

  • Preheat oven to 400 degrees F. Grease 12 muffin cups thoroughly with butter or line with paper liners. Depending on the size of your muffin cups you may be able to get up to 16 smaller muffins.
  • In a large mixing bowl, stir together flour, cornmeal, baking powder, salt and sugar. Make a well in the center.
  • To the well, add the egg and oil and whisk together. Gradually whisk in the milk, then stir everything together. Batter should be thick but light.
  • Stir in the pineapple.
  • Divide batter between muffin cups (cups should be about ¾ full) and bake for 17 to 20 minutes or until edges are brown.