Sunday, July 24, 2011

Pineapple Chocolate Chip Muffins

2 Cups Self Raising Flour (I used all purpose as that was all I had)
2 table spoons of Caster Sugar
1 teaspoon baking powder
225g can of pineapple pieces in natural juice, drained
1/4 Pineapple Juice
1/2 Cup Chocolate Chips
2 eggs
3/4 cup milk

1. Preheat oven to 200C
2. Sift flour, sugar and backing powder into a large bowl
3. Add pineapple and Chocolate Chips, stir to combine
4. Using a fork whisk eggs, milk and pineapple juice together in a jug until combined. Add to dry ingredients, using a large spoon stir until combined.
5. Line baking tray with muffin liners and fill.
6. Bake for 20 to 25 Minutes or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely.

Makes Six


  1. What a delicious combination! Thanks so much for stopping by and sharing your fabulous recipe at Muffin Monday! Have a great week and hope to see you again soon!

  2. We followed this recipe as written here and the muffins were inedible. They were solid and totally stuck to the muffin liners. I did wonder if there was an error in the ingredients list when I noticed there was no oil or butter. Since we had doubled the recipe, I was able to save half the batch. We added a half cup oil, a quarter cup sugar and a half teaspoon each of baking soda and baking powder. The second lot of muffins weren't bad but I think we'll look for a different recipe next time.