Fresh pineapple, lemon zest and lemon extract give these light, delicately textured muffins a bright, tropical flavor.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 large egg
- 6 tablespoons milk
- 1/2 teaspoon lemon extract
- 4 tablespoons butter, melted and cooled
- Zest of 1/2 lemon
- 1 cup fresh pineapple, cut into 1/4 inch pieces
Preheat the oven to 375°F. Prepare muffin tins by lightly greasing each cup (recipe makes 12 regular-sized muffins).
Sift together the flour, baking powder, salt and sugar. In a separate bowl, beat the egg, milk and lemon extract until frothy. Add the butter and lemon zest, combine well and stir in the pineapple. Add the mixture to the dry ingredients, combine thoroughly, but don't over mix.
Spoon the batter into the prepared muffin tins (approximately 1/3 cup each) and bake for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Makes 12 standard-size muffins