Pineapple Muffins

My husband and I belong to a local food co-op and we order every other week. Part of our order is a “produce share” which includes 5 varieties of vegetables and 3 varieties of fruit. We never know what we’re going to receive until a day or so before pick-up. I love surprises so I eagerly look for that email telling me what’s coming. Surprise, suprise… this time we were getting a whole pineapple.  I was excited and since I’m a big fan of muffins, my immediate thought was “pineapple muffins” and hopped on the internet to find just the right recipe.

I love fresh baked muffins for breakfast. Or for snacks. Or just about any time. Since receiving my grain mill from the fine folks at WonderMill, I’ve been a bread baking maniac. I’ve had friends ask me why I mill my own flour.. they ask what’s the point when you can buy flour in the store? I let them know that the health benefits of milled flour exceeds that of all-purpose. Plus, buying whole grain and milling my own ensures there are no preservatives AND I can mill how much I want when I need it.

It’s that simple. Just measure how much wheat grain you need to make the flour. Since I needed 2 cups of flour, I measured about 2 1/2 cups of hard white wheat grain. I’d rather have a little extra then not enough. Plus I needed some to flour the muffin cups.

To use the WonderMill, plug it in, attach the bowl and flip the switch to “on.” I selected the bread flour setting since this is what my recipe called for.  I poured my cups of wheat right into the hopper and within a minute, it was ground into a nice fine powder. My husband watched the process and was amazed at how quickly the flour was ready.

I found this tasty recipe on It’s fairly simple for a novice like me and you can make additions to it if you wish. I added honey for a little extra sweetness and moisture.

2 cups freshly milled flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces fresh pineapple, diced
1/4 cup pineapple juice
1 egg, beaten
3/4 cup milk
1/4 cup honey
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.

In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. If using an 8-oz can of crushed pineapple, drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the pineapple juice, egg, honey,  milk, and 1/4 cup melted butter. Mix just until blended.

In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.

Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.

Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

About Lori's Culinary Creations

My name is Lori and I currently live in Utah with my wonderful husband Mark. I have two step daughters and four grand kids.  Mark and I love mountain life and spend our spare time riding in the canyons on our Harley, taking in all the beauty and exploring all Utah has to offer. We live with four cats, an African Grey parrot who rules the roost. 

My blog, "Lori's Culinary Creations" is dedicated to my adventures (and mis-adventures) in the kitchen. I share recipes both new and old, cooking tips, reviews of gadgets used in the kitchen and also family friendly and Christian products. I love to cook and love to try new products, gadgets, cookware and small appliances. My husband said we need a bigger kitchen with all the "toys" I've accumulated.

I believe life should be experienced and with that experience comes adventure and discovery. I take that philosophy into the kitchen. I enjoy creating new recipes, trying out other recipes especially recipes from other cultures and ethnic groups. I believe your plate should be filled with the flavorful foods God provides us with and your taste buds should be doing the "happy dance" every day.

Grain Mill Wagon Experience: I feel very blessed to have the opportunity to join the Grain Mill Challenge. It gave me a chance to cook “outside the box” and try new recipes and learn more about whole grain. My comfort level with baking increased as I tried breads, muffins and even dumplings from scratch for the first time. I found that using fresh flour from whole grain gave my culinary creations more flavor, a fresher taste and is a lot more nutritious for my husband and myself. My husband even signed me up for a Whole Grains class to support me on this new endeavor and I learned about the uncommon grains such as buckwheat and millet. I now grind my own flour and corn meal for everything and am amazed at the ease of the process and the quick clean up. I love my WonderMill and have a list of recipes I’m going to try over the next few months.

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