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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 18 |
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This is out of the ordinary kind of muffin. Pineapple interlace with rolled oats - it's a nice change, don't you agree? Ingredients:
1 1/3 cup all-purpose flour |
1/2 cup granulated sugar |
1/3 cup light brown sugar, firmly packed |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup chopped pecans |
2/3 cup rolled oats |
1 cup sour milk or buttermilk |
1/2 cup melted butter or margarine |
1 large egg |
1 can (approximately 15 ounces) crushed pineapple, drained well |
1/2 cup shredded sweetened coconut |
topping |
1/3 cup light brown sugar |
1/4 cup all-purpose flour |
1/4 cup shredded sweetened coconut |
2 tablespoons rolled oats |
3 tablespoons cold butter, cut up |
Directions:
1. Grease 18 muffin cups or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture.
3. In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg.
4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut.
5. Spoon batter into prepared muffin cups, filling about 2/3 full.
6. For topping, mix together brown sugar, flour, coconut, and oats.
7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter.
8. Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.
9. Makes 18 pineapple muffins with coconut.
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