Sourdough Pineapple Muffins Recipe 475

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Steps:

• Line muffin pan with paper liners; set aside. Drain pineapple, reserving juice. Reserve 1/2 of drained pineapple for muffins. Prepare Pineapple Glaze with remaining drained pineapple and reserved juice; set aside. Preheat oven to 400F. In a large bow, stir together flour, baking powder, baking soda, salt, cereal, brown sugar and cinnamon; set aside. In a medium bowl, beat egg. Stir in sourdough starter, oil, milk and reserved drained pineapple. Add to flour fixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffing cups 2/3 to 3/4 full with batter. Top each with 1 rounded teaspoonful of Pineapple Glaze. Bake in preheated oven 20 to 25 minutes or until golden brown. Remove from muffing pan. Serve hot. PINEAPPLE GLAZE: In a small saucepan, combine sugar and cornstarch. Stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat. Stir and boil 2 minutes or until thickened. Set aside to cool.

Steps:

• In a large bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight. , Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed. , Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes. , In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey.