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Wednesday, September 1, 2010

Pineapple-Raspberry Muffins

These are the muffins that Michael and I made while I was in Maine.  They were delish I must say.  I had taken a strawberry muffin recipe and  change the ingredients because Orm Loves, loves, loves Pineapple AND I had some pineapple left over from making pineapple scones.  Yet another recipe I shall share soon.

1 cup  milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups  all-purpose flour
1 cup  granulated white sugar
1 tablespoon  baking powder
1/2 teaspoon salt
1/2 cup  unsalted butter, chilled and cut into small pieces
1 - 1 1/2 cups crushed pineapple (drain juice)
1/2 tablespoon grated lemon zest
2 TBL unsalted butter, melted
1/2 cup raspberry sauce
Raspberry Sauce (puree)
1/3 cup white sugar
2 cups fresh raspberries
juice from 1/ 2  lemon
pinch of salt
Put all the ingredients into a saucepan, and cook over medium heat until it begins to simmer. Turn the heat to low, and cook, stirring, until the berries become very soft, about 5 minutes. Remove from the heat, and pass through a fine strainer to remove the seeds. Be sure to press firmly to get all the juice. Mixture will thicken slightly as it cools. Refrigerate until needed.
  Preheat oven to 350 degrees F (177 degrees C).  Place rack in middle of oven. Line 16 - 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract. 
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour
mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the pioneapple and lemon zest.  Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.) 
Fill each muffin cup with the batter.  Fill any unused muffins cups with water to prevent the pan from warping.
For streusel topping:  Swirl 1/2 tsp. or so into each muffin using a toothpick.  Melt the remaining 2 tablespoons  butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of  teaspoons of the streusel over the top of each muffin. (The muffins will be more moist than regular Blueberry muffins) Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.
Makes 16 - 18 regular-sized muffins.

These were awesome.  Micheal took all the pictures except of course for the one of him placing the muffins in the oven.  Sure hope you give these a try and let me know what you think.  Have a wonderful day, and Remember to Always Find the Time to Do all The Things You Love

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