Pineapple Muffins

L.S. Ayers Tea Room Recipes & Recollections, p. 8

1-3/4 cups sifted flour

¾ teaspoon salt

¼ cup sugar

2 teaspoons baking powder

2 eggs

2 tablespoons butter, melted

¾ cup milk

½ cup crushed pineapple, well drained

Add salt, sugar, and baking powder to flour and resift. Beat eggs in a separate bowl. Combine and add melted butter and milk to eggs. Stir the liquid into the dry ingredients. Do this only 10-15 strokes. Make no attempt to stir or beat out the lumps. Pour the batter at once into greased muffin tins or baking cups. Fill them about two-thirds full. Bake at 425F for 10-20 minutes. 

Here's the finished product, because "in process" pictures of baked goods aren't very interesting.

Remove at once from the tins.

Obvs this is meant to be served with fish sticks and broccoli salad.

My Rating: 3/5 "I was underwhelmed with these. Basically they're just a very basic, bland muffin dough with pineapple shreds here and there. (Very moist, though!) The were useful, however, because I told my toddler they were cupcakes and he gobbled them up!"