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Muffins with pineapple and walnuts
• Sour cream (200ml)
• Chicken egg (1 PC)
• Brown sugar (50g)
• Vegetable oil (60ml)
• Del Monte pineapple rings in juice 1 220g can
• Walnuts (150g)
• Baking powder (2 tsp)
• Salt (1 pinch)
• Cocktail cherry (optional)
1)Mix flour with baking powder and salt. 2)In a separate bowl, mix sugar, egg, sour cream, then pour in vegetable oil. Leave for a while. Beat with a blender until a fluffy smooth mass is obtained. 3)Combine the egg-sour cream mass with flour, mix. Chop the walnuts with your hands and add to the dough. 4)Cut the pineapple rings in Del Monte juice into cubes, add them to the dough and stir. 5)Pour batter into muffin tins. 6)Place pineapple rings on top. Bake in a preheated oven at 180°C for about 22-25 minutes. 7)Garnish the muffins with a cocktail cherry.
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This is a bit of a showstopper, but you can easily halve the quantities (except for the fruit salad) and just make one cake if you'd prefer to serve fewer people.
What you will need: 2 X 20cm square, lined cake tins; candymaker's thermometer. If using round tins, you will need 2 x 22/23cm (9") tin.