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Speedy Pineapple Muffins
Rating:
Created by:
QAST
Prep time:
10 mins
Cooking time:
20 mins
Serves:
24
- Chrissy Buzzard
Category:
Tags:
Ingredients
Spray oil
3cups wholemeal self-raising flour
2eggs
2tsp vanilla esscence
2cups reduced-fat milk
2cans pineapple pieces (drained)
2/3cup sugar
Method
- Pre-heat oven to 180 degrees Celcius and grease muffin tray with spray oil.
- Place all ingredients into a large bowl and mix well.
- Fill muffin tray with mixture.
- Bake 20 minutes or until golden brown.
Recipe description
These speedy pineapple muffins are a simple, budget-friendly treat that combine pantry staples with juicy canned pineapple for a naturally sweet, tropical flavour. Quick to mix and bake, they’re soft, golden, and perfect for tuckshop snacks; plus easy to customise with other fruits for an extra boost of goodness.
Variations
- You can add other fruit to the batter – fresh, frozen or tinned. Try mashed banana, frozen berries or grated apple and ginger.
- Use 2 cans of tinned fruit (drained) or 2 cups of chopped or mashed fresh fruit or 2 cups frozen or dried fruit
- This recipe can be made as a cake: prepare in a greased cake tin & cook for 45min.
- If not sweet enough for students’ liking, add 1/2 cup apple puree.
- You can freeze the muffins for up to 3 months.
