- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cans (8 ounces each) crushed pineapple, undrained
- 2 Eggland's Best Eggs
- 1/2 cup canola oil
- In a large bowl, combine flour, sugar, baking soda and baking powder. In another bowl, mix pineapple, eggs and oil; stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pans for 10 minutes before removing to wire racks. Yield: about 20 muffins.
Originally published as Sweet Pineapple Muffins in Country Woman May/June 1995, p35
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Reviewed Dec. 2, 2011
The muffins tasted wonderful; however, they did not raise as they should. Has anyone else had that problem? Perhaps the pineapple should have been drained and only part of the juice added? Suggestions???