Pineapple Raisin Muffins

I had a lot of crushed pineapple cans in my cold room. They had been sitting there for many months and were soon going to expire so the quest to use them began and here is my first batch of pineapple muffins. Easy to make and tasty too! Enjoy the week.

Sift or whisk the flour, baking powder, baking soda (bicarbonate of soda) and salt into a bowl. Make a well in the centre. In another bowl, whisk together the sugar, eggs, pineapple juice, melted butter and vanilla extract

until well blended.

Add the blended mixture to the well.

Stir gently until combined. Do not over mix.

Fold in the pineapple and sultana mixture.

gently until mixed in

Spoon the batter evenly, into the prepared muffin tins (pans). Bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean.

Stand for 5 then transfer onto a cooling rack.

Pineapple Raisin Muffins

Difficulty: easy
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Preparation time: 10 minutes; Baking time: 25-30 minutes; Makes: 18-22 medium muffins

Ingredients

375g (3 cups, 13oz) all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 x 398ml (14fl oz.) can crushed pineapple, drained, juice reserved
225g (1 cup + 2 tablespoons) sugar
2 eggs
1 cup reserved pineapple juice (add milk to bring it to a full cup)
150g (½ cup + 2 tbsp, 1 stick + 2 tbsp, 10 tbsp) tub margarine, melted
1 teaspoon vanilla extract (essence)
½ cup (90g) dried raisins

Instructions

Preheat the oven to 360°F (180°C) convection; 375ºF (190ºC) regular oven, ten minutes before using. Line two 12-hole muffin pans with paper cases.
Sift or whisk the flour, baking powder, baking soda (bicarbonate of soda) and salt into a bowl. Make a well in the centre.
In another bowl, whisk together the sugar, eggs, pineapple juice, melted butter and vanilla extract until well blended.
Add the blended mixture to the well. Stir gently until combined. Do not over mix. Fold in the pineapple and sultana mixture.
Spoon the batter evenly, into the prepared muffin tins (pans). Bake 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 then transfer onto a cooling rack.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 28 minutes.

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