Pineapple Cream Cheese Muffins
20 minutes preparation - 25 minutes cooking
Preheat the oven to 180°C/350°F/Gas Mark 4.
In a large mixing bowl, mix the plain flour, wholemeal flour, bicarbonate of soda, baking powder, salt and cinnamon. Make a well in the centre, then add the caster sugar, dark brown sugar, oil, eggs and vanilla extract. Mix well, then fold in the oats, coconut, sultanas, grated apple and Del Monte® Crushed Pineapple.
In a separate bowl, blend the cream cheese with a little of the reserved pineapple juice from the tin. You need it to be about the same consistency as cupcake frosting.
Grease and line two nine-hole muffin trays with paper muffin cases. Fill each muffin case about half full with the muffin batter, then spoon in one teaspoon of the cream cheese mixture. Top with more batter, so that each muffin cup is about two-thirds full.
Bake your muffins in the oven for 25 minutes.
Cool in the tray for five minutes, then turn out on to wire racks to cool completely before serving.
- 125g plain flour
- 125g wholemeal flour
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- ¼ tsp salt
- 1tsp cinnamon
- 150g caster sugar
- 150g soft dark brown sugar
- 225ml vegetable oil
- 3 eggs, beaten
- 1 tsp vanilla extract
- 40g rolled oats
- 40g desiccated coconut
- 80g sultanas
- 270g grated dessert apple, skin on
- ½ x 435g tin Del Monte® Crushed Pineapple in Juice, drained, juice reserved
- 4 tbsp soft cream cheese