To clarify, these muffins do NOT have corn in them — it’s cornbread. They taste just like corn muffins but with a bit of added sweetness from pineapple. They’re a perfect way to use up some extra canned pineapple you might have hanging around…like extras from Cranberry Oat Breakfast Casserole.
Hubby doesn’t like these, so I hesitate to recommend them for everyone, but if you like corn muffins or cornbread, you should at least give them a try!
- 1 c. flour
- 1 c. cornmeal
- 3 tsp baking powder
- 1 c. crushed pineapple, drained (reserve juice)
- 2 eggs, beaten
- 1/4 c. oil or melted butter
- 2 T honey
Preheat oven to 400 degrees.
Mix dry ingredients together. Drain pineapple, pouring juice into a measuring cup. Add enough milk to the cup to make 1 c. liquid.
Add liquid, eggs, oil and honey to dry ingredients. Mix just until moist. Fold in pineapple.
Fill greased or lined cups 2/3 full. Caution: this may make 18 muffins so don’t try to fill the cups too full.
Bake 15-20 minutes or until lightly browned.