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Pineapple Cornbread Muffins

What you need: 

1.5 cup cornmeal
1.5 cup whole wheat flour
1/4 teaspoon salt
3/4 cup sweetener
3/4 teaspoon baking soda
1/4 cup canola oil
3/4 cup vanilla soy milk
20 oz. can of crushed pineapple in its own juice
1 teaspoon vinegar
a bit of non-stick cooking spray

What you do: 

Preheat oven 400 degrees.
1.Stir together first 5 (dry) ingredients in a large bowl.
2.In a different bowl, stir together the remaining (wet) ingredients and then add it to the first bowl of already combined dry ingredients.
3.Mix together gently just until everything is moist.
4.Spoon into lightly oiled muffin tins until they're full.
Bake for 30 minutes or until an inserted toothpick comes out clean.

Preparation Time: 
30-45 min
Cooking Time: 
Recipe Category: 


To the previous poster: no, I am pretty sure you use the juice from the pineapple too...that's what I did.

I really liked these.  I think they are 4 stars for me.  I used whole spelt flour and a bit under 1/2 cup sucanat. I also replaced all but one tablespoon of oil with applesauce and added blueberries to half of them.  My can of pineapple was only 14 ounces, I think the full 20 ounce can would have given these a little more moisture and sweetness, which would have been good.

FYI for those who share their baked treats: These pleased my healthier coworkers but not so much the total non-veggie meat eaters, so if I were baking to share, I would use these only in healthier crowds.  The recipe for simple blueberry muffins on this site had a much warmer reception from the general population in my office.


These sound totally yummy and I bought corn meal and the crushed pineapple today. Oh, I bought a muffin pan too!  :)
My only question before attempting them is, do you add the juice from the can of pineapple or do you drain the pineapple?

Thanks so much!



These muffins were great and rose very well for vegan muffins. Thanks for the great recipe. ;D


i tried this recipe yesterday and it was GREAT!  i too found that 400 degrees was too high after i checked them at the 15 minute mark.  the edges were brown but the center was still gooey.  knowing a bit about baking, i immediately turned the oven to 350 and let them bake for a grand total of 30 minutes.  i love these muffins.  not too sweet, not too crunchy, just perfect!



they tasted pretty good.


the mixture seemed rather wet.. assuming you meant to put the pineapple juice in with the pineapple. they turned out alright, reminded me more of pineapple upside down cake or something.


I made these yesterday for a local vegan group potluck and everyone loved them!  I love the sweetness and moistness of the pineapple mixed with the cornmeal.  Delicious.  Thanks for a great recipe


These were delicious and I'll definitely be making them again!  The only thing, though, was that baking them at 400 seemed to be too high.  I took them out of the oven at 20 minutes and they were already a little burnt.  I'll try 350 next time.  Also, I used 1/2 cup sugar and that seemed like plenty.  Thanks for the yummy recipe!


these were great!  I cut the sugar to 1/4 cup after reading the "too-sweet" reviews, but I rather wish I hadn't - will keep it at 1/2 cup or more next time.  they were still delicious.  who'd have thought pineapple and cornmeal could be so wonderful together?!


This is the best muffin recipe using cornmeal that I've ever used. So moist and yummy. I used only 1/2 cup sugar and it was still quite sweet - but not too sweet. It's a quick and easy recipe and I will make it again.



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