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  • Cheryl's Pineapple Muffins

Cheryl's Pineapple Muffins

SKU:
A consistent, easy, and brightly flavored pineapple muffin that makes it look like it took you all day when you most certainly did not.

​Bask in the adulation just the same.

PSA: Nice to use Kitchenaid, but not required. ​
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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.

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. ​​

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
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