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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: 


These were spectacular!  Absolutely delicious.  I shared them with friends and everyone loved them.  I used 1/2 cup of sugar rather than 3/4 (as suggested by a previous poster), and they were plenty sweet.  You could even do less sugar than that.  The texture and flavor were wonderful.  I will definitely be making these again.


These were just so yummy I can't say enough about them.  We didn't put all the pineapple  called for (we were having them with chili), but we will for sure next time.  This has got us hooked on muffins in general, and got me to thinking that fruit+cornbread=greatness.


I didn't have any soymilk, so I just added water. Reduced sugar to half a cup, but they were still a bit too sweet to me - I'd reduce to 1/4 or perhaps take all of it out.  I added almost 3/4 cup strawberries and 1/2 cup quick oats, as well - I'd probably increase the oats to a full cup or 1.5 cups because I didn't notice them in there (I really like textured muffins).  They came out really nicely, a little crispy on the top.  I'd like them even a little more crunchy on the sides and top, though - perhaps raising the oven temperature to 425 during the first 10 minutes would do the trick?  I got 24 muffins out of this, but I've already eaten... well, a lot.  They were really good, and the pineapple flavor was really light and good.  The texture was really great - I loved the grittiness of the cornmeal.

They rose really well during the first 20 minutes, and then shrank down.  Do all muffins do this?


These muffins were so good and easy to make. I used my mini muffin pan and that made them crispier. They were dense, sweet and hearty. I used vegan sugar for the sweeter and only a ½-cup. I also used plain soymilk and a touch of cinnamon! I highly recommend, so good!!!



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