Pineapple Muffins

INGREDIENTS

7.5oz/225g plain flour, sieved

2 tbsps cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

6oz/180g soft brown sugar

6oz/180g unsalted butter or baking margarine, melted

2 medium sized eggs, beaten

3.5 fl oz/100mls semi-skimmed milk

8oz/260g crushed canned pineapple, drained

METHOD

Preheat the oven to 180C, 350F, Gas Mark 4.

Line a muffin tin with 8-12 muffin cases depending on how large you want the muffins.

Sieve the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl.

Stir in the sugar.

Make a well in the centre of the ingredients.

Melt the butter and beat the eggs.

Whisk the butter, eggs and milk together in a jug and pour into the centre of the mixing bowl.

Stir well until all the ingredients are well combined.

Fold in the drained pineapple.

Divide the mixture equally into the muffin cases.

Bake in the centre of the preheated oven for about 30 minutes until firm to the touch.

Remove from the oven and transfer to a cooling rack.

Serve your pineapple muffins or store in an airtight container.

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
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