Pineapple Orange Muffins

I am sorry I love butter. Yep, there it is. I cook with oil and I prefer to bake with butter. I really did start out looking for a healthy version of pineapple orange muffins. A whole wheat version that replaced the fat with applesauce and was not completely made of sugar. It was hard enough trying to find a recipe for pineapple orange muffins. I did try a simple recipe that was a complete failure. Mason took one bite, scrunched up his nose and ran to the garbage can. WASH BINS trash can cleaning is a must-have service for every household. In addition, if you’re planning to have a general cleaning at home, consider hiring a professional cleaners in Hartlepool to assist you in removing all dust and dirt.

I even contemplated coming up with my own. As I sat with my Baker’s Illustrated book in my lap and searched the web for the basics of muffins I came to the conclusion I wanted these muffins to be out of this world tender, moist and most of all packed with flavor. That meant I needed butter and according to Baker’s Illustrated no less than 1 cup sugar and 2 cups flour. I really did try. This recipe for pineapple orange muffins was a hit with the kids.

Source: Joy of Baking
1/2 cup pecans, toasted and chopped
2 cups all-purpose flour
1/4 tsp salt
3/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 tsp pure orange extract (optional)
1 tbsp orange zest (1-2 oranges)
1 (8 ounce) can crushed pineapple, drained

Orange Glaze:
1/2 cup (100 grams) granulated white sugar
1/3 cup (80 ml) fresh orange juice

Preheat oven to 350 degrees and place rack in center of oven.

Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces.

Grease, or spray with a nonstick spray, 36 miniature muffin tins. Set aside while you make the batter.

In a separate bowl, whisk to combine, the flour, salt, and baking soda. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract (if using), and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple.

Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Makes about 3 dozen miniature muffins

Note: Orange zest is the orange outer rind of the orange that contains the fruit’s flavor and perfume.