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Gingerbread Pineapple Muffins
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the Editors of Publications International, Ltd.. "Gingerbread Pineapple Muffins" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/gingerbread-pineapple-muffins-recipe.htm> 09 February 2012.
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Prep Time 9 minutes
YIELD Makes 24 servings
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INGREDIENTS
| 1 | can (8 ounces) crushed pineapple in juice, undrained |
| 1 | package (14.5 ounces) gingerbread cake and cookie mix |
| 3/4 | cup lukewarm water |
| 1 | egg |
| 2 | teaspoons canola oil |
| 1/4 | cup chopped walnuts (optional) |
| Powdered sugar (optional) | |
PREPARATION:
- Preheat oven to 350° F. Coat miniature muffin pan with nonstick cooking spray; set aside.
- Place pineapple with juice in fine sieve over medium bowl; drain well, pressing pineapple to release juices.
- Combine gingerbread mix, water, pineapple juice, egg and oil in large bowl; whisk 2 full minutes, scraping side often. Stir in walnuts, if desired.
- Spoon batter into prepared muffin cups. Top each with equal amount of pineapple. Bake 13 to 16 minutes or until toothpick inserted into centers comes out clean.
- Remove to cooling rack; cool completely. Sprinkle lightly with powdered sugar, if desired.
Note
After these muffins are completely cooled, they can be stored in an airtight container for up to 2 days.
This recipe appears in:
Muffins
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