The sweetness of pineapple shines through in these tasty muffins. They're sure to be gobbled up in no time! -Tina Hanson, Portage, Wisconsin
- 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 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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