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.

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