Pineapple Muffin Recipe from Friday's Bento

These were so yummy and a perfect way to use out leftover fruits (or in my case, a can of wrongly opened fruit)!

The base muffin recipe is my mom's creation, and apparently, multiple rounds in the making, to come up with a perfect muffin base:

2 cups flour

1 cup sugar

2 eggs

1 cup milk (Mom's note: if it seems dry after mixing, add a little bit more milk)

1/2 cup oil (Mom's note: I use canola)

1 tsp. vanilla

1 tblsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

Mix all ingredients together till smooth (Mom's note: a wooden spoon is preferable)

Add whatever fruit you want and blend in.

Spoon into cupcake lined muffin tins.

Bake at 350 about 20-25 minutes until done; yields 12 large muffins or 18 normal ones.

For this week's Pineapple Blueberry Muffins, I added a can of crushed pineapple (not drained) and a half a container of whole rinsed blueberries. With the pineapples being canned in juice, the batter was moist enough without adding any extra milk.

F&B gave them two thumbs up and regular size muffins are perfect for snack bentos or for part of a bento lunch. We also like mini muffins for bentos, but I was out of mini muffin wrappers.