Pineapple cream cheese muffins

Name: Pineapple cream cheese muffins
Yield: Makes 9
Cuisine: American recipes

These pineapple cream cheese muffins are easy to make and they’re suitable for dessert or served with afternoon tea.

Ingredients

225g plain flour
2 tsp baking powder
½ tsp salt
100g caster sugar
125g pack Discover Pineapple Halo
1 egg
150ml full-fat milk
120ml sunflower oil
100g ready-to-eat dried exotic fruit (from Sainsbury’s), roughly chopped
Small, fresh pineapple, peeled and finely sliced into 9 rounds (optional), to decorate

225g plain flour
2 tsp baking powder
½ tsp salt
100g caster sugar
125g pack Discover Pineapple Halo
1 egg
150ml full-fat milk
120ml sunflower oil
100g ready-to-eat dried exotic fruit (from Sainsbury’s), roughly chopped
Small, fresh pineapple, peeled and finely sliced into 9 rounds (optional), to decorate

Preheat the oven to 200C/fan180C/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.
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.
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.
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.
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.

Preheat the oven to 200C/fan180C/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.
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.
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.
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.
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.