Weeks before we head to Jamaica every year I start visualizing the huge breakfast buffet that the resort sets out every day. In particular, I visualize all the fresh, fully ripened beautiful juicy fruit! Oranges, grapefruit, melons, kiwi and pineapple; especially the pineapple! That fresh pineapple is so tender, sweet and juicy that I can never get enough of it. My breakfast every single day consisted of a plate of assorted fruit and a slice of baked ham. That is all I ever wanted and I enjoyed every mouthful. Coming back home I found myself still craving pineapple so I set about devising a recipe using canned crushed pineapple and orange zest. They turned out amazingly delicious. So good in fact, that Sparky ate three of them hot from the oven then an hour later he was back for more! I glazed them with a simple confectioners sugar glaze flavored with a little touch more of orange zest. Oh yes, I will be making these over and over again. And….just in case you were wondering, yes, I have baked both of those butternut squash in the background and they also were wonderful 🙂
I took my basic muffin recipe and modified it a bit to come up with these.
Orange Pineapple Whole Wheat Muffins
- 1-1/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup sugar
- 2-1/2 tsp baking powder
- 3/4 tsp salt
- 1 large egg lightly beaten
- 8 oz can crushed pineapple drained and juice reserved
- milk added to reserved pineapple juice to equal 3/4 cup
- 1/3 cup canola oil
- 1 zest from one orange squeeze and reserve 2 Tbsp juice
- Start by draining the crushed pineapple. Press with a spoon to extract as much of the juice as possible. Set aside. Zest one orange. Set aside 1/4 tsp of zest for the glaze.
- In a large mixing bowl, stir together both flours, the sugar, baking powder and salt. Make a well in the center.
- Add enough milk to the reserved pineapple juice to equal 3/4 cup. Combine the pineapple/ milk with the egg and oil. Stir into the flour mixture just until combined. There will be and should be small lumps. Stir in the drained crushed pineapple and the orange zest.
- Divide the batter equally into 12 well greased muffin cups. You can use 10, just depends on how large you like your muffins.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and set on wire racks to cool for a couple of minutes then remove from the muffin tins.
- In a small bowl, combine the confectioners sugar, the orange juice and the orange zest. Spoon over each muffin letting the glaze run down the sides. Serve warm with butter and enjoy!
- Thanks for stopping by today friends! I truly appreciate each and every one of you. Wishing you days of happiness, good food, friends and family. Journey on! Hugs and much love from me, Karen, TJG