In today's video Jill teaches you how to make moist and delicious pineapple muffins. These are plant-based.
Jill’s Pineapple Muffins (4-24-24)
Preheat oven to 350 F.
Prepare a muffin tin with baking cups
Quantity: 8 muffins
Wet Ingredients:
1 cup crushed pineapple (unsweetened)
2 tablespoon milk of choice
1 tablespoon white vinegar
1 3/4 teaspoon pure vanilla extract
3 tablespoon neutral-flavored oil
Dry Ingredients:
1 cup white flour
1/2 teaspoon baking soda
½ teaspoon kosher salt (if using regular table salt, reduce a little bit)
3/4 teaspoon baking powder
2 tablespoon granulated sugar (I used Truvia)
Directions:
In a large bowl whisk together the pineapple, milk, vinegar, vanilla and oil. Whisk well! Set aside for about 5 minutes.
In a small bowl combine flour, baking soda, salt, baking powder and sugar.
Now, add the wet ingredients to the dry ingredients. Mix until combined. I usually mix until all the flour has been combined and stop there.
Once the mixture is combined, add to the muffin cups - about ¾ up the cup.
Bake for approximately 15 minutes. Check to see if the muffins are done by using the toothpick test. Insert a toothpick in the largest muffin. If the toothpick comes out with dough on it, bake for approximately 3 minutes more and check again. If the muffins are still a bit doughy, give them another minute. Keep checking until the toothpick comes out clean. Place the baked muffins on a cooling rack.
These are GREAT muffins! You can keep them on the counter for the day. I’d place them in the fridge after that. They also freeze beautifully. (be sure to cover them) Enjoy
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