These tropical muffins came out of the pantry challenge in January. It was one of those, I have this and this, ... they might taste good together. And luckily, it does - another muffin recipe for the win! Although next time, I'm going to try it as a loaf. Anyway, these muffins bake up really nice, and whip together in a flash, so go make yourself some, they are pretty tasty!
2 c Flour (I use unbleached)
1/2 c Sugar (I use Raw)
1 tbsp Baking Powder
1/2 tsp Salt
3/4 c Milk
1 tsp Vanilla
1 c Pineapple Chunks (about 1/2 a medium can)
1/2 c White Chocolate Chips
1.) Preheat your oven to 375 degrees F.
2.) Mix together the dry ingredients and set aside.
3.) Mix together the egg, milk, vanilla, and pineapple. Gradually add the dry ingredients to the wet, stirring until well blended. Stir in the chocolate chips last.
4.) Scoop batter into greased muffin cups until they are 1/2-3/4 full.
5.) Bake for 15 minutes, or until done. As you can see in the picture, mine didn't get really golden brown, but they were done in the middle, and no one likes a dried out muffin :) Store leftovers in an airtight container. Makes about 20-24 muffins depending on how full you fill the muffin cups.