Thursday, November 18, 2010

Cranberry Pineapple Muffins

I really wanted to make some cranberry muffins this week but was bored at the thought of the same old cranberry pecan or cranberry orange varieties.

A quick flip through my favorite muffin cookbook, Mad About Muffins, led me to this recipe for cranberry pineapple muffins.  Not only did the combination sound interesting but I also had some crushed pineapple in the refrigerator waiting to be used up! Love when that happens!

These are so yummy! The pineapple and cranberry combo lend a sweet-tart flavor while the brown sugar on top adds a little crunch.

A perfect fall treat, these would be great served for breakfast on Thanksgiving morning!

Cranberry Pineapple Muffins

Makes one dozen muffins.

1 cup whole fresh cranberries
1 egg
1/2 cup milk
1/4 cup melted butter
1/2 cup drained crushed pineapple
1 1/2 cups all-purpose flour ( I successfully used whole wheat pastry flour.)
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup brown sugar

Heat oven to 375 degrees. In a large bowl, combine the cranberries, egg, milk, butter and pineapple. In another bowl, sift together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir the flour mixture into the egg mixture just until moistened. Spoon batter into greased muffin tins. Sprinkle with brown sugar. Bake for 20 to 25 minutes or until the muffins are brown.


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