Pineapple Corn Muffins

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
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Like many great recipes, this recipe started with a problem in the kitchen. I was halfway through baking corn muffins when I realized I was out of parve milk. I opened my pantry to see what I could find, and picked up a can of pineapple juice. I figured, why not? Then I added crushed pineapple to punch up the flavor, and the end result was these incredible muffins!

 

Yields about 16 muffins

30m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Egg, Wheat

Directions

Prepare the Pineapple Corn Muffins

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with paper liners and set aside.

  2. In a medium bowl, whisk together flour, cornmeal, baking soda, baking powder, sugar, cinnamon, and salt until combined.

  3. Add eggs, juice, oil, and vanilla. Whisk until combined and smooth. Stir in crushed pineapple until evenly distributed.

  4. Spoon batter into prepared muffin pans, filling each cavity about three-quarters full. Bake for about 20 minutes, until tops are set.

Notes:

Muffins can be frozen in an airtight container or bag.

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