Ingredients
|
2 cups flour
½t baking soda 1t baking powder ½t white salt (the Morton Girl kind) |
1 cup of turbinado or white sugar, your choice
1 stick of butter 2 eggs 1 can of crushed pineapple (8.5 oz),the tuna can-sized one |
What To Do
To prep, sift together flour, baking soda, baking powder, and salt into a mixing bowl. Line a muffin tin with twelve paper liners. Keep two extra on the side for the orphan muffins. Pre-heat oven to 350°F.
Cream butter and sugar in the Kitchenaid. Then mix in eggs, one at a time, and crushed pineapple. Add dry mixture into the wet mixture in a couple of increments, blending until just incorporated.
Spoon batter ⅔ full into each muffin liner. Bake 350°F for 25 minutes until a toothpick comes out clean, and the top is a beautiful golden yellow. If you still have batter, use the remaining paper lines to make the extras.
Cream butter and sugar in the Kitchenaid. Then mix in eggs, one at a time, and crushed pineapple. Add dry mixture into the wet mixture in a couple of increments, blending until just incorporated.
Spoon batter ⅔ full into each muffin liner. Bake 350°F for 25 minutes until a toothpick comes out clean, and the top is a beautiful golden yellow. If you still have batter, use the remaining paper lines to make the extras.
Notes and Talking Story
- Makes 12-14 muffins. I tend to like smaller muffins, so I usually have at least a baker's dozen and a straggler.
- This is actually Cheryl's mom's recipe, but she said it was OK to include it here. She is also from Hawaii and makes a mean chocolate Kahlua cake that she's not sharing...yet?
- One of my husband's favorite kind of recipes: simple and ono with only a few ingredients, a couple of dishes, and minimal cleanup.
