Pineapples are a popular tropical fruit, not only well known for the geometric patterns on its body and gigantic crown of leaves on top, but also for its sweet and juicy taste and aroma. They are packed with many nutrients, vitamins and minerals. Together with oats, they make the juiciest muffins perfect for breakfast at home, a lunchbox snack or to take to a picnic.
Ingredients 220g canned or fresh pineapple
2 tbsp orange marmalade
1 cup oats
˝ cup sour cream
1/3 cup brown sugar
1 ˝ cup flour
1 tsp baking powder
˝ tsp baking soda
Milk to brush
Pinch of salt
Preheat oven to 180°C, line a muffin pan with cupcake cases.
Cut pineapples into small pieces.
In a large bowl combine pineapples, marmalade, oats and sour cream. Stir with a large metal spoon to combine the ingredients.
In another bowl beat together butter and sugar until creamy.
Add in the egg and beat to combine.
Sift in the flour, baking powder, soda and salt.
Add the pineapple and oats mixture to the flour mixture and stir to combine well.
Spoon evenly into the cases.
Bake for 10 minutes and then brush the tops with milk.
Bake for a further 10 minutes or until golden.
Remove from the oven and transfer onto a wire rack to cool.