My daughter’s home economics teacher gave her students the basic recipe in the 1980s. The pineapple version was with it. It’s one of the best muffin recipes I’ve ever tried. The pineapple version is almost too good, meaning you will eat more than one. It’s like a pineapple upside down cake in a muffin. We came up with a few other variations.
• 1 egg
• ½ cup milk
• ¼ cup cooking oil
• 1 ½ cup flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
Preheat oven to 400 degrees, grease the muffin pan cups.
Mix the dry ingredients together in a large bowl. Mix the wet ingredients together in another bowl. Add the wet to the dry and stir (fold the wet into the dry). The batter will be lumpy. Add fruit if desired or whatever else you want, such as chocolate chips or chopped nuts. Fill each muffin cup about 2/3 full. Bake at 400 degrees for 20 to 25 minutes. The recipe makes 12 muffins.
Pineapple Muffins Variation
Mix 8 1/2 oz of pineapple, 1/2 cup brown sugar, 1/2 cup soft butter together. Divide into 12 muffin cups. Pour the muffin batter over this and bake as before.
Other fruits or berries can be used. If you use raw apples or pears, cut them very fine or grate. Blueberries are a natural choice but blackberries, raspberries and strawberries are terrific. Peeled and chopped oranges are also good. Either mix the fruit into the batter or use as in the pineapple version.
Nuts can be added and you might want to add some spice, such as cinnamon, if you do.