Pineapple Muffins

Pineapple-Carrot Muffins

Makes 1 dozen large muffins.

• 1 cup sugar
• 2/3 cup oil
• 2 large eggs
• 1-1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 tsp salt
• 1-1/4 cups grated carrots (about 3)
• 2/3 cup raisins
• 1 cup crushed pineapple, drained well
• 1/2 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350 degrees F.
2. Grease and flour muffin pan or put paper cupcake liners in pan.
3. In a medium bowl, beat sugar, oil and eggs.
4. In a separate bowl sift flour, soda, baking powder, salt and cinnamon. Combine well.
5. Food egg mixture into dry ingredients with spatula, stirring just until blended.
6. Add carrots, raisins, pineapple and nuts, mix.
7. Bake at 350 degrees F 25-30 minutes.

Evelyn's Pineapple Banana Muffins

From a recipe submitted to a community cookbook by Evelyn Sliter of Jasper, Alberta.

Makes a dozen.

All ingredients should be at room temperature.

• 1/2 cup butter
• 3/4 cup sugar
• 1 large egg, well-beaten
• 1 tsp vanilla
• 1/2 cup crushed pineapple, drained
• 1/2 cup mashed banana
• 1-1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda

1. Grease and flour muffin pans or line with paper liners.
2. Mix butter, sugar, egg and vanilla with mixer.
3. In a separate bowl, sift together flour, baking powder, baking soda, stir well.
4. Stir butter mixture into flour mixture just until combined.
5. Fold in banana and pineapple with spatula.
6. Spoon in prepared muffin pan.
7. Bake in preheated 400 degree F oven 10-12 minutes or until centre of muffin springs back when touched.

Pineapple Muffins with a Cherry on Top

From Nan Findlay's recipe clippings.

Top each muffin with a half maraschino cherry before baking.

Muffin Batter

• 1/4 cup melted butter, cooled
• 2 cups sifted all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1 beaten egg
• 3/4 cup milk
• 1-1/4 cup drained pineapple chunks, from a can
• 1/4 cup of the drained juice from the pineapple

Muffin Topping

• 1/4 cup melted butter
• 1/2 cup sifted all-purpose flour
• 1/4 tsp. cinnamon
• 1/3 cup packed brown sugar
• maraschino cherries, halved.

1. To make the muffin batter, sift together flour, baking powder, salt and sugar.
2. In a separate bowl, combine melted butter, egg, milk and pineapple juice.
3. Add the butter mixture to the dry ingredients.
4. Mix just till blended.
5. Spoon into in greased and floured muffin tins.
6. Top each muffin with 3 or 4 pineapple tidbits.
7. Mix the topping ingredients: butter, flour, cinnamon, brown sugar.
8. Sprinkle topping on each muffin.
9. Decorate each with a half maraschino cherry.
10. Bake in 375 degree oven for 30 minutes.