Always thinking, Sylvia devised these golden muffins to use up the pineapple sauce she had made to accompany her great-nephew's birthday cupcakes and ice cream. It did not get used.
- 1 small container fresh pineapple chunks with the juice
- 1/4 cup sugar
- 1 rounded tsp cornstarch
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup oil
- 1/2 cup plain yogurt
- 1/4 cup sugar
- 1 tsp vanilla
Methods:
Combine the first 3 ingredients in a small saucepan, cook over a medium heat for several minutes until thickened and saucy. Allow the sauce to cool somewhat before making the muffins. You'll need 1&1/2 cups of pineapple sauce for this recipe.
Preheat your oven to 350 degrees F.
Mix the flour, baking soda, baking powder and salt together in a medium-sized bowl. In a second bowl combine the egg and sugar, then stir in the oil, yogurt, pineapple sauce and vanilla. Fold the wet ingredients into the dry ingredients. Fill muffin cups 2/3 full, and bake for 15-18 minutes.
Preheat your oven to 350 degrees F.
Mix the flour, baking soda, baking powder and salt together in a medium-sized bowl. In a second bowl combine the egg and sugar, then stir in the oil, yogurt, pineapple sauce and vanilla. Fold the wet ingredients into the dry ingredients. Fill muffin cups 2/3 full, and bake for 15-18 minutes.
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