Friday, March 20, 2020

Sunset's Corn Pineapple Muffins (1963)

  • 1-1/2 cups sifted flour
  • 2 tbspns sugar
  • 4 tspns baking powder
  • 1 tspn salt
  • 1 cup yellow cornmeal
  • 2 eggs, beaten
  • 1-1/4 cups milk
  • 1/4 cup melted butter
  • 1/2 can (8-1/2 oz size) crushed pineapple, drained
  • Pineapple preserves
Sift flour again with sugar, baking powder, and salt. Stir in cornmeal. Combine eggs with milk, melted butter, and crushed pineapple. Add to cornmeal mixture, stirring just enough to moisten the dry ingredients.

Spoon into greased, small muffin tins, filling each tin about 2/3 full. Drop pineapple preserves from a 1/4-tspn measuring spoon on top of each muffin. 

Allow to stand 15 minutes. Bake in a hot oven, 425 degrees, for 20 minutes or until golden brown. Makes about 36 small muffins.

"Crushed pineapple in the batter and pineapple preserves baked on top make these tiny cake-like muffins especially flavorful."

More "Lost" Sunset Bread Recipes
Butterscotch Tea Bread with Buttermilk (1963)
Baked Molasses Buttermilk Bread (1963)

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

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