Ingredients

The following ingredients have 24 Servings
  • 1 cup finely chopped fresh pineapple
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 tablespoons butter (melted and cooled)
  • 1/2 teaspoon lemon extract (or vanilla)
  • 1-1/2 teaspoons fresh lemon zest

Instruction

  • Preheat the oven to 375°F and lightly grease the cups in a mini (or standard - see notes) muffin tin.
  • Place the chopped pineapple in a fine-mesh strainer, set it over a bowl and, using the back of a large spoon, press out the excess juice. Let the pineapple continue draining while you prepare the muffin batter.
  • Whisk the flour, baking powder, baking soda and salt together in a mixing bowl and set aside.
  • In a larger mixing bowl, whisk the egg, milk and sugar together until frothy, then stir in the melted butter, lemon extract and lemon zest.
  • Add the dry ingredients and mix until thoroughly blended, then stir in the pineapple. The batter will be rather thick.
  • Divide the batter between the prepared muffin tins and bake for 11 to 13 minutes or until a toothpick inserted into the center of a muffin at the center of the pan comes out clean.
  • Cool the muffins in the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container and refrigerate after one day.