Sunday, September 20, 2009

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.

5 comments:

  1. Nice muffin recipe, and judging by the picture they have risen pretty well too. Nice...

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  2. Do you think it would be okay to sub melted butter for the oil? I am not really much of a baker... ok, I NEVER bake!!! So I'm not sure if this would cause a problem...

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  3. Oh, I'm not either, I can ask my mom when I talk to her later. :o)

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  4. Congrats. on the foodie blogroll!

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  5. I'll make it, i promise you :D :D

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