Pineapple Not-Upside-Down Muffins

We have been working on this recipe for a bit and I finally think it is good enough to publish. I might have had three.

  • 2 cups unbleached white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup pineapple juice
  • 1/4 cup butter, melted
  • 1/2 cup plus 2 tbsp milk
  • 1 cup crushed pineapple, drained
  • 1/2 cup dried sweet cherries or craisins
  • 1/2 cup butterscotch chips
Preheat oven to 400┬░F. Mix dry ingredients together in a large bowl. Add egg, juice, milk, and butter and mix until just combined. Stir in pineapple and cherries. Do not over mix. Grease twelve muffin tins and fill to 3/4 full. Sprinkle butterscotch chips on top of muffins. Bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool for about 5 minutes then remove to a cooling rack. Enjoy!

Audrey and Maurene's Tasks:
  1. Help gather ingredients
  2. Take turns measuring and adding ingredients
  3. Crack egg
  4. Stir
  5. Fill muffin tins
Mom's Tasks:
  1. Assist girls
  2. Bake muffins
I would recommend giving this recipe a try. It is not the healthiest recipe we have cooked but it is not the worst either. The pineapple, cherries and whole grain make it worth the calories! You might try making the recipe with half as much butter and using applesauce for the remainder. Another substitute could be margarine  instead of butter. You could also reduce the amount of butterscotch chips but I think that really adds to the taste of the finished product. We had a lot of fun making and eating this and all previous batches of muffins during the testing process.

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