Hawaiian pineapple muffins

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10 min


12 muffins

* PLUS Baking Time: 25 minutes
Hawaiian pineapple muffins



  • 398-mL can pineapple rings , or tidbits, or crushed pineapple well drained
  • 3/4 cup brown sugar
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1 1/2 cups all-purpose flour
  • 1/2 cup natural bran , or wheat germ
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup buttermilk , or low-fat plain yogurt
  • 1/4 cup vegetable oil
  • 2 tbsp honey


  • Preheat oven to 375F (190 C). Grease 12 large muffin cups. If using pineapple rings, cut each ring into thirds, then fit 2 pieces in bottom of each muffin cup. Or place 1 tablespoon (15 mL) crushed pineapple or divide tidbits between cups. To each muffin cup add 1 tablespoon (15 mL) brown sugar, then 1 teaspoon (5 mL) butter and finally 1 teaspoon (5 mL) honey.
  • Stir flour with bran, baking powder, baking soda and salt in a large mixing bowl. Stir in 1/2 cup (125 mL) brown sugar. Whisk egg in a medium-size bowl with buttermilk, oil and 2 tablespoons (30 mL) honey. Pour into flour mixture. Stir just until combined.
  • Spoon batter into muffin cups on top of pineapple mixture. Fill cups to top. Place muffin tin on a baking tray with sides to catch any spills. Bake in centre of preheated 375F (190C) oven until tops are golden and a cake tester inserted into middle comes out clean, about 25 minutes. Cool muffins in cups for 5 minutes. Meanwhile, place a large piece of waxed paper under a cooling rack to catch drips. Turn muffins out onto cooling rack, upside down, and remove pan. Muffins are wonderful served warm but can also be frozen.

Nutrition (per serving)

  • Calories
  • 282,
  • Protein
  • 3.4 g,
  • Carbohydrates
  • 49.1 g,
  • Fat
  • 9.2 g,
  • Fibre
  • 2 g,
  • Sodium
  • 288 mg.

This cross between a pineapple upside-down cake and a bran muffin is a winning combination at Edmonton’s Bee-Bell Health Bakery.