Pineapple Corn Muffins

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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!

Ingredients

  • 1 c. flour
  • 1 c. cornmeal
  • 3 tsp baking powder
  • 1 c. crushed pineapple, drained (reserve juice)
  • milk
  • 2 eggs, beaten
  • 1/4 c. oil or melted butter
  • 2 T honey

Method

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.

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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.

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