Ingredients:
2 cups flour ( Dad used 2 1/2 cups, which seems to work better)
4 teaspoons baking powder
3 tablespoons sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1/4 cup canola oil or 1/4 cup other mild oil ( olive oil is NOT suggested)
1 (20 ounce) cans crushed pineapple with juice, do not drain
Directions:
Preheat oven to 425 degrees F.
Combine dry ingredients.
In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
Add wet ingredients to the flour mixture, stirring JUST until combined.
This is very important!
I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don’t know the first thing about baking.
So- DON’T BEAT THE MUFFIN BATTER, and they’ll never know you just figured out how to turn the oven on yesterday.
Spray (approximately) 18 muffin cups (2 1/2″) with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
(see above) Fill cups 2/3 full.
Bake until golden brown (25 min).
They may seem soft and undercooked, but they do firm up as they stand.
If they don’t come out moist, you baked them too long.
Make a note of it for next time.
Cool slightly then remove from pan.
Dad had this in his recipe but he never did it!
I do.
Servings: 18
Time preparation: 15 min.
Time total: 40 min.