Sharon Wolff
INGREDIENTS
2 C flour
1/2 C white sugar
1T baking powder
1 pineapple, cubed
1 egg
3/4 C milk
1/4 C melted butter
STREUSEL
1/4 C melted butter
1/4 C cinnamon
1/3 C packed brown sugar
1/2 C flour
DIRECTIONS
In large bowl, combine 2 C flour,
white sugar and baking powder
Puree pineapple in food processor
Make a well in the center of the dry
ingredients
Add pineapple, egg, milk and 1/4 C
melted butter
Mix until blended
In separate bowl, combine cinnamon,
brown sugar, 1/2 C flour, 1/4 C melted butter
Spoon batter mixture into greased
muffin tins. Drop pea size bits of the streusel onto each
section. Streusel will sink to the bottom during the baking process, but
this becomes the top!
Bake 30-40 minutes in preheated oven,
or until toothpick comes out clean. Cool for a few minutes. Carefully run a
knife around the edges of each muffin to loosen. Place baking sheet over pan
and flip over, releasing the cakes. They will be moist, rich and heavy.
Store in airtight container or fridge. Reheat in microwave and serve with a
scoop of ice cream.
Tip 3: I found out that pureed pineapple tempts even the
pickiest non-fruit eater when baked into these cakes!
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