* Exported from MasterCook *
Muffins, Brown Butter Pineapple Corn
Recipe By :Chef John
Serving Size : 12 Preparation Time :0:10
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Desserts Fruit
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
3/4 cup chopped dried sweetened pineapple
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
Preheat oven to 375F (190C). Line a muffin pan with paper muffin
liners, and lightly spray liners with cooking spray.
Melt butter in a heavy saucepan over medium heat until golden brown.
Remove from heat and stir in pineapple. Set aside to steep for 20 min.
Whisk flour, cornmeal, baking soda, and salt until combined. Set aside.
Combine buttermilk, eggs, and pineapple mixture in a large bowl.
Whisk until smooth, about 1 min. Add flour mixture to buttermilk
mixture; whisk until just combined.
Divide batter evenly between the prepared muffin cups and bake in the
preheated oven until a toothpick inserted in the center of a muffin
comes out clean, about 25 min. Cool in the pan for 5 min before
removing to cool completely on a wire rack.
Cook's Note:
You can replace the dried sweetened pineapple with unsweetened
pineapple in this recipe by adding 1/2C sugar to the melted butter
and pineapple.
Source:
"allrecipes.com"
S(Internet address):
"http://allrecipes.com/recipe/brown-butter-pineapple-corn-muffins/detail.aspx";
Start to Finish Time:
"1:40"
T(cook):
"0:25"
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Per Serving (excluding unknown items): 205 Calories; 9g Fat (39.9%
calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber;
57mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.