What a morning today here in northern Indiana. Rain! It is suppose to rain all day. We even have lightning and thunder rumblings. Frank and Vanessa are not at all impressed with this turn of events. They are sticking to me like glue. As I write, Miss Vanessa is right underneath my legs…..
I remembered that I had some doggy stress-tabs and gave them each a few of those. They think they are treats! I am hoping that eases their anxiety a little bit.
Did I tell you that I have joined the Fitness Center? I cannot remember. I go three times per week and let me tell you—-I dread every time it rolls around. Today it was all I could do to pull myself out of bed and get there. It took me 15 minutes longer than usual to go through my routine—it was a fight every step of the way. Then I drug myself home to a shower and some breakfast. I finally perked up about 10:00 a.m. I am planning on the rest of my day percolating along at a better pace.
I decided maybe I needed some baked goods! I had some pineapple greek yogurt in the refrigerator that needed to be used up and some canned pineapple as well so I went to work at revamping a recipe of mine and it turned out super! Print this out or put it on your Pinterest board so you have it handy for Easter or Mother’s Day. Of course, you can make them today if you have a hankering but they are a great spring or summer muffin. (A printable recipe will follow my pictures)
After gathering my ingredients, I made my batter and topping. Then with an ice cream scoop (which by the way makes a perfect muffin and cupcake batter scoop) I put 1 scoop of batter into each muffin liner like so:
This is a jumbo muffin pan. I don’t think you can see it very well but I dampened my fingers at this point so that they would not stick to the batter and made a little well in the middle of each one to hold the pecan filling.
This is a wonderful concoction of pecans, sugar and butter! The little stainless scoop pictured here holds 2 teaspoons.
At this point, they should look like this.
Then you are going to put another scoop of batter on top and on top of that another little scoop of the filling mixture spread over the top and into the oven they go.
You will have this! Oh Joy!!
I want you to know I could have eaten both of these in one sitting, I love them that much, but I didn’t. I just wanted you to see a whole one and then one cut in half. These are my fave. I do believe I like them better that the original recipe.
Here is the recipe for you:
Pineapple Pecan Muffins
|Cook time||28 minutes|
- 4 cups Flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/3 cup sugar
- 2 eggs
- 2 cups Greek yogurt (I used Chobani Pineapple 0%)
- 2/3 cups butter (softened)
- 1 Small can of crushed pineapple or pineapple tidbits (or 1/2 of a 15 oz. can)
- 1 cup chopped pecans
- 1/4 cup sugar
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup melted butter
I used a jumbo muffin pan for this recipe. If you use a regular size muffin pan, it will make more and you will have to adjust the time. Not suitable for mini-muffins.
|combine the Filling/Topping ingredients and set aside. |
|Combine the flour, baking powder, and salt in a bowl and set aside.|
|Mix together the sugar through butter in your mixer. Add the dry ingredients and mix until incorporated. Stir in the pineapple. The batter will be thick and sticky.|
|Place one scoop (ice cream scoop size--just under 1/2 way up muffin liner) batter into each muffin cup. wet fingers, make a little well in the middle of batter to hold the Filling. Place about 2 teaspoons filling in each well. Place another scoop of batter on top of filling and spread another 2 teaspoons of filling/topping on top of each filled muffin cup.|
|Bake at 350 degrees for about 28 minutes. Just keep an eye on them after 25 minutes. When a toothpick inserted into the middle of muffin comes out clean, they are done.|