Monday, January 4, 2010

Cupkins January: Pineapple Orange Sunrise Muffins

Oh the idea of a tropical getaway!

It's the first Monday of the month and the first Cupkins (cupcake and muffin collaboration) post of 2010! Joanne and I have decided on a citrus theme for January. Not only is it citrus season but now that the holidays are over and we still have a few long months of cold snowy weather here in the northern half of the country I'm longing for a tropical vacation.

I wanted something sunny, bright and with the type of flavor you'd get from sipping a fruity umbrella drink on a beach. (See totally ready for warm weather and blue water). I started with the idea of a pineapple orange muffin but added the flavors of ginger and rum to spice it up a bit. (Yum!)

Here's the recipe:

  • 1 1/2 cup plus 1 tablespoon of flour (reserve tablespoon)
  • 3/4 cup of sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup apple sauce
  • 1 egg
  • 1/3 cup of non-fat milk
  • 2 tsp vegetable oil
  • 1/4 cup of chopped macadamia nuts
  • the zest from 1 orange
  • 1/2 cup of chopped fresh pineapple *canned is fine too
  • 1/4 cup of ginger ale you can also add a dash of ginger on top of the soda to bring a bit more ginger taste out
  • 1/2 tsp vanilla extract
  • 2 tablespoons of light rum or 2 tsp of rum extract *if you want more of a rum flavor use the extract

Preheat oven to 375 degrees.

Chop nuts.
Chop pineapple into little tidbits. Then use a few paper towels or a tea towel to press out the excess juice or else the muffins will not cook properly. You'll need to do the same if you use canned crushed pineapple.

Mix the flour, sugar, salt, and baking powder together into a bowl. Add apple sauce, oil, milk, egg and extracts. Stir until combined being careful not to over mix. Sprinkle a little bit of flour over the pineapple. This will help the fruit stay throughout the muffin and not sink to the bottom. Add pineapple, nuts, orange zest, ginger powder and ginger ale and mix until incorporated. I sprinkle the tops with a little bit of nuts but this is optional.

Bake about 22 minutes (for large muffin pan) or until golden brown and a tooth pick inserted in the center comes out clean.

For more of a tropical feeling I added little drink umbrellas.

Makes 6 large or 12 regular size muffins.

Click on the cupkins logo below to check out Joanne's lemon cupcakes. I love a good lemon cupcake!

1 comment:

  1. YUM! I sure wish I was on a tropical island sipping a fruity drink! :)


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