I decided to bake again. This time I went for a new muffin combo: pineapple & lemon. For this recipe, I used half of a fresh pineapple and I've got a pro tip for you: don't. It's just much more hassle than it's worth, when you can get decent stuff in a tin.
The reason why we just happened to have a fresh pineapple at home was that I'd read you can plant the leafy part and get your own pineapple... tree? Bush? Well, whatever they're called. (Biologist typing here, can you tell?)
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)
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.