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Jacksonville Fresh Pineapple and Ginger Muffins

April 29, 2010
Fresh Pineapple and Stem Ginger Muffins

No matter what I do with pineapple, I seem to have leftovers.  As always, with little bits of leftover fruit, I turn it into muffins.

Since the temperature was in the high 30’s last night in Jacksonville, I baked these first thing. Of course, I only did it to warm the house up. The muffins were merely a lucky side benefit.

This would work with canned pineapple but it’s really not the same. Try  fresh pears instead. That’s what I used when I baked them at the McCall House in Ashland.

This also does well baked in an 8-inch cake pan and frosted with cream cheese icing sprinkled with coconut.

Fresh Pineapple and Stem Ginger Muffins

Makes 6 muffins or 1~ 8″round
1 1/2 c. flour (if using wholewheat, use WW pastry flour)
1/2 c. dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 TBL peeled and grated fresh ginger
1/2 c. soft candied ginger, diced small
1 egg
1 c. buttermilk (or 3/4 c. milk with 3 TBL lemon juice to sour)
1/4 c. melted & cooled butter(or oil)
1 tsp. vanilla

Method:

Preheat oven to 400 degrees, grease pans.

In a medium bowl, mix together flour, sugar, baking powder, baking soda, chopped pineapple, chopped and grated ginger. I use my hands to rub all the ingredients together.

In a small bowl, mix egg, milk, butter, and vanilla.

Stir wet into dry until just barely mixed. Over mixing will make the muffins tough and rubbery.

Divide into 6 muffins and bake until done, about 12-15 minutes.

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