
I cut off the top part and broke off the remaining pieces of fruit. I'll leave the thing alone for a few days to let the cut dry up and then I will stick into some soil. Then, it will hopefully take root and grow. Oh, the excitement.
Anyways, on with the recipe! As usual, the less you mix the batter, the better they'll be.
Pineapple & Lemon Muffins (makes 16)
1/2 a fresh pineapple, chopped into small cubes (or just go for a tin)
3 eggs
1-2 tbsp lemon juice
1 dl (~1/2 cup) milk
100 g (~1/2 cup) melted butter
4 dl (~1 1/2 cups) flour
2 dl (~1 1/4 cups) sugar
2 tsp baking powder
1 tsp vanilla sugar
Mix the dry ingredients together. Whisk the eggs, then add pineapple, milk, lemon juice and melted and somewhat cooled butter. Fold the wet ingredients into the flour mixture. Divide the batter into 16 muffin cups and bake for 18-20 minutes at 200°C (392°F).
For perfection, I recommend some type of lemony icing.
Enjoy!
1 comment:
How did I miss this, oh yum I am adding these ingredients to the weekend shopping list :) Thanks!
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