These sticky-sweet pineapple muffins are made with fresh pineapple, honey and infused with cinnamon.
This pineapple muffins recipe makes 12 regular-sized muffins baked in just 25 minutes. These muffins are not only moist thanks to the pineapple, they have an added crunchy texture courtesy of Shredded Wheat. These pineapple muffins are so flavoursome they are perfect just served simple as they are.
- 227g can pineapple chunks, drained, reserve juice
- 4 x Shredded Wheat
- 150ml (¼ pt) pineapple juice, from carton
- 75g vegetable fat such as Trex
- 165ml clear honey
- 2 eggs
- 200g plain flour
- 2tsp bicarbonate of soda
- 1tsp ground cinnamon
- ½tsp salt
- 110g freshly grated carrot
Heat oven 180°C/350°F/Gas 4
Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
Spoon into muffin cases and bake for about 25 minutes until cooked.
Top tips for making pineapple muffins
The secret to getting a lovely light muffin is to not over-mix the batter. Stirring too much ruins the air bubbles, making your batter dense. So aim for a couple of gentle stirs that carefully combine the ingredients together.