These sticky-sweet pineapple muffins are made with fresh pineapple, honey and infused with cinnamon.
This pineapple muffins recipe makes 12 regular-sized muffins baked in just 25 minutes. These muffins are not only moist thanks to the pineapple, they have an added crunchy texture courtesy of Shredded Wheat. These pineapple muffins are so flavoursome they are perfect just served simple as they are.
Ingredients
- 227g can pineapple chunks, drained, reserve juice
- 4 x Shredded Wheat
- 150ml (¼ pt) pineapple juice, from carton
- 75g vegetable fat such as Trex
- 165ml clear honey
- 2 eggs
- 200g plain flour
- 2tsp bicarbonate of soda
- 1tsp ground cinnamon
- ½tsp salt
- 110g freshly grated carrot
WEIGHT CONVERTER
Method
- Heat oven 180°C/350°F/Gas 4
- Combine the reserved pineapple juice, shredded wheat and pineapple juice from the carton and leave to soften.
- Whisk together the Trex and honey until the mixture is very light, then beat in the eggs.
- Sieve the flour, bicarbonate soda, cinnamon and salt and stir into the egg mixture along with the pineapple, Shredded Wheat and grated carrot.
- Spoon into muffin cases and bake for about 25 minutes until cooked.
Top tips for making pineapple muffins
The secret to getting a lovely light muffin is to not over-mix the batter. Stirring too much ruins the air bubbles, making your batter dense. So aim for a couple of gentle stirs that carefully combine the ingredients together.
You might also like...
Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
-
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith Published
-
Chocolate muffins
This easy chocolate muffins recipe makes 12 and take 20 minutes to bake.
By Jessica Ransom Last updated
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'
If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
By Lucy Wigley Published