Sweet Pineapple Jalapeño Chicken Muffins

1 cup cooked shredded chicken; ½ cup diced pineapple; 1 jalapeño, finely chopped; 1 cup cornmeal; 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; ½ tsp salt; 1 egg; 1 cup milk; ¼ cup melted butter; ½ cup shredded cheddar

Preheat oven to 375°F.

Mix cornmeal, flour, sugar, baking powder, and salt. Whisk egg, milk, and melted butter; combine with dry ingredients. Fold in chicken, pineapple, jalapeño and cheddar.

Spoon batter into greased muffin tin.

Bake 18–22 minutes until golden. Cool slightly before serving.

These were delicious hot and served with yoghurt, Anne

Pineapple and strawberry muffins

From Fruit IQ facebook page

½ cup chopped strawberries; ⅓ cup condensed milk; 1 egg; 1 cup flour; 1 teaspoon baking powder; ½ cup crushed pineapple

Mix all ingredients, spoon into a greased 6 X muffin tray, bake 180˚C about 20 minutes until golden.

Hawaiian Pineapple Carrot Muffins

https://www.instagram.com/chef_zouheir/p/C9PutwGBlnL/

Ingredients:

1 1/2 cups all-purpose flour; 1 cup granulated sugar (adjust to taste); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs; 1/2 cup vegetable; oil; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup crushed pineapple, drained; 1/2 cup chopped walnuts (optional); 1/2 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Pineapple chunks for garnish

Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients until just combined.

Fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled muffins with the cream cheese frosting.

Garnish with pineapple chunks if you wish.

Servings: 12 muffins

Choko and pineapple muffins

Adapted from https://www.annettemcfarlane.com/_Choko_Muffins.htm

Ingredients: 1½ cups fresh pineapple; 1½ cups fresh chokos; 1 egg; 125g butter; 1 cup sugar; 2 cups self raising flour; 2 tablespoons milk; pinch salt; 1 teaspoon brown sugar; ½ teaspoon cinnamon

Method: Peel pineapple & chokos. Dice into small pieces. Boil in 2 cups water for 5 minutes. Preheat oven to 180º C. Grease muffin tin. Drain liquid from cooked pineapple & choko pulp. Beat egg with fruit pulp. Rub butter into coconut, sugar, flour, milk & salt. Mix with pulp & egg mixture. Fill each muffin tray to 3/4 full. Sprinkle brown sugar & cinnamon on top. Put immediately into oven & cook until golden brown.

Hummingbird muffins

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Hummingbird muffins  

Makes about 12

1 cup organic bleached white flour; ¾ cup amaranth flour; ¼ cup organic raw sugar; 2 tsp baking powder; ½ tsp sea salt; 2 organic free-range eggs, beaten; 1/3 cup cold-pressed macadamia nut oil; ¾ cup pineapple juice, fresh or tinned; 1 large banana, finely chopped; ¾ cup pineapple pieces, fresh or tinned, drained

Preheat oven to 180C (160C if fan-forced)

In a glass bowl, mix all dry ingredients together with a wooden spoon.

Add eggs, oil and pineapple juice and mix until just combined.

Add banana and pineapple and mix in lightly.

Spoon into lined muffin trays and bake for 30 minutes (20 if fan-forced) or until golden on top.

I made these for a market day at our local hall. As I didn't have all the right ingredients I substituted - just using plain flour, white sugar and olive oil. More scone-like than muffin, delicious eaten hot and with butter, Anne

Pineapple Radio

ABC Canberra talks to the Pineapple Princesses

Ann Rocca and Anna Vidot

Photos: Jo Laverty, ABC Radio Canberra


The Recipes:

The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW

Pineapple Fruit Cake

A moist cake with canned pineapple.

1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs

Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.

Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.

Golden Circle Tropical Recipe Book, Queensland 2^nd Edition 1970s

Pineapple Muffins

2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup melted butter; 1 X 450g can Crushed Pineapple (drained

Sift dry ingredients into bowl. Combine egg, milk and butter. Add to flour all at once and stir quickly until dry ingredients are just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3 full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with butter.

ABC Newcastle talks to the Pineapple Princesses

http://www.abc.net.au/news/2017-08-01/retro-food-blogger-pineapple-princess-offers-recipes-for-glut/8763664

                                           

Photo: Anthony Scully, ABC Radio Newcastle

James Valentine talks to the Pineapple Princesses

http://www.abc.net.au/radio/sydney/programs/afternoons/pineapple/8660380

Pineapple Muffins

The Joy of Cooking by Irma S. Rombauer  1946 Edition USA  Illustrations by Marion Rombauer Becker

“A pleasant variation of a good old standby.”
About 24 muffins.

Prepare the muffin batter. Add to the liquid ingredients ½ cup well-drained crushed pineapple.

Sift before measuring: 2 cups cake flour or 1 ¾ cups bread flour.

Resift with: ¾ tsp salt; ¼ cup sugar; 2 tspn baking powder.

Beat in a separate bowl: 2 eggs
Combine and add: 2 tblsp melted butter; ¾ cup milk
Stir the liquid quickly into the dry ingredients, taking only 15 or 20 seconds in which to do it. Make no attempt to stir or beat out the lumps. Ignore them. Unnecessary handling of the batter results in tough muffins. Pour the batter at once into greased tins or paper baking cups. Fill them about half full. The tops may be sprinkled with 2 tblspn poppy seeds. Bake the muffins from 15 to 20 minutes in a hot oven 220°C. remove them at once from the tins.

To reheat them, place them ion a paper bag, close the bag and place it in a hot oven 220°C for about 5 minutes.

Imagine, an electric kettle with LED lights! I love it!