Another muffin recipe: Pineapple and Sultanas

Pineapple and Sultanas Muffins

My son recently ran out of muffins to eat for snack time. And I have a few pieces of sliced pineapple rings in the fridge so I thought I’d use it to make pineapple and sultana wholemeal muffins! It’s been a while since I made wholemeal muffins for our family so it was a good (and healthier) alternative, too.

I haven’t used pineapple for muffins in my previous muffin recipes but I thought it won’t hurt to try. The pineapple had a few syrup left as well so I planned to use it to sweeten, too. As always, this muffin recipe is available with a baby-friendly version as well – so parents can make these for their little ones, too!

The outcome was actually nice. The pineapple pieces gave a nice sweet and tangy taste so I didn’t have to put too much sugar, even on the adult version as well. I guess I will keep doing this recipe in the future when my son finished the frozen batch still left inside our freezer!

The only downside was that I can’t keep the muffins in the fridge for too long (for the adult version). Because the pineapple chunks were “wet”, I realized that it will not last as long as the other muffin recipes I did before.

Recipe for Pineapple and Sultanas Muffins

(makes 18 muffins):

1 1/2 cups self-raising flour
1/2 cup wholemeal flour
1/4 tsp baking powder
5 pineapple rings, cut into chunks (better if you have the chunks version already)
1/4 cup pineapple juice (I used the syrup of the pineapple rings)
1/4 cup sultanas
1/2 cup milk
2 eggs
25 g butter, melted
1/2 tsp vanilla extract
1/4 c sugar (double the quantity if not making baby-friendly version)

Steps to make Pineapple and Sultanas Muffins:

1. Preheat the oven to 175C.
2. Grease the muffin mold using the melted butter.
3. Get a bowl and mix all the dry ingredients together. If making a baby-friendly version, don’t add the sugar yet. Set aside.
4. In another bowl, mix the wet ingredients – including the leftover melted butter.
5. Gradually add the dry ingredients to the wet ingredients. Mix well and ensure that everything is fully incorporated.
6. Add the sultanas to the batter and mix.
7. If making a baby-friendly version, place the adequate pineapple chunks at the bottom of the muffin mold. Make 6 baby-friendly muffins by filling 6 muffin molds with unsweetened batter.
8. Once the baby-friendly muffins are poured, add the sugar into the batter and mix. Just make sure that most of the sugar dissolved and well incorporated into the mix.
9. Similar to the way the baby muffins were made, place adequate pineapple chunks at the bottom of the muffin mold. Pour the batter equally. Note: If using the same muffin mold for the adult and baby-friendly versions, you may want to put more pineapple pieces or sultanas on top of the muffin to determine which are the unsweetened and sweetened versions!
10. Bake the muffin for 20-22 minutes or until the muffins are golden brown.
11. Allow to cool before removing from the molds to avoid crumbling to pieces!