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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I ran across this and couldn't resist keeping it. It doesn't give the yield but I *think* it will be about 24 big muffins, total guess. Ingredients:
6 cups maseca masa corn flour, for tamales |
1 cup corn oil |
1 1/2 teaspoons baking powder |
2 cups sugar (or to taste) |
2 cups pineapple juice |
2 (15 ounce) cans pineapple chunks in juice |
Directions:
1. Pre-heat oven to 350°F.
2. With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
3. Pour the mixture to half level in each 4-inch muffin mold.
4. Add five pineapple tidbits into each mold and fill the rest with the mixture.
5. Bake for 20 minutes.
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