|Pineapple Muffins from |
Tina's son Jackson (2 years old) is unable to digest milk or milk products which is very challenging. I found a recipe for pineapple muffins from allrecipes.com and adapted it so it would be safe for Jackson. Water replaces milk, and canola oil replaces butter. In baking world, canola oil works well as a butter substitute in muffins and cakes. The moisture from the reserved pineapple juice and water more than make up for the milk, and the crowning of pineapple and a cinnamon struesel combine to make this a moist and delicious muffin. The original recipe, linked here, rates very highly on allrecipes.com. Jackson will be the judge, though. I can't wait to hear how he liked them.
(milk and butter-free)
375 degrees F
2 cups AP flour
1/2 c. gran sugar
1 tbsp. baking powder
1/2 tsp. salt
1 8oz can crushed pineapple
1 egg, beaten
3/4 c. water
1/4 c. canola oil
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, water, and 1/4 cup canola oil. Mix just until blended.
In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup canola oil to make the topping.
Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Original recipe and photo: http://allrecipes.com//Recipe/delicious-pineapple-muffins/Detail.aspx