Pineapple cream cheese muffins are easy to make, moreish and gorgeous. The cream cheese gives a luxurious moistness and if you want to indulge a little, these taste great served with a spoon or two of lightly whipped cream.
Makes 9
Takes 20 minutes to make, 20-25 minutes to bake, plus cooling and decorating
1. Preheat the oven to 200°C/fan180°C/gas 6. Line 9 holes of a muffin tray with 2 paper muffin cases in each hole. Sift the flour, baking powder and salt into a large bowl and mix in the sugar.
The decoration is easy to make, but packets of dried circles of pineapple are also available in supermarkets.
2. In a medium bowl, cream the Pineapple Halo with a wooden spoon, add the egg and mix well. Gradually add the milk and mix until creamy. Whisk in the sunflower oil with a fork, then fold in the dried exotic fruit.
3. Make a well in the centre of the flour and pour in the creamed mixture. Mix briefly until the flour is combined – make sure you don't over-mix. Spoon even amounts into each muffin case so the mixture comes almost to the top.
4. Bake in the oven for 20-25 minutes, or until cooked and golden. Leave in the muffin tray for 15 minutes, then tip out and cool on a wire rack.
5. To decorate (optional), put the slices of fresh pineapple onto a baking tray lined with baking paper. Put into the oven on its lowest setting for about 1 hour, until dried out. If the slices are still a little moist, increase the oven to 110C/fan90C/gas 1/4 and cook for a further 20-30 minutes. Transfer the slices to a wire rack – the pineapple will crisp as it cools. Store in an airtight container until needed.
© delicious. magazine
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