Knock, knock…

Photo by Lisa Fotios on

Knock, knock.

Who’s there?


Pineapple who?

Knock, knock.

Who’s there?


Pineapple who?

Knock, knock.

Who’s there?


Orange who?

Orange you glad I didn’t say pineapple?

Well, you laugh at things like this when you’re six.


I was never a huge fan of citrus, but came close to swooning when an elderly aunt served me an orange from one of the fruit trees in her yard. It was unlike any orange I had ever tasted, sweeter and more succulent, and has shamed every orange I’ve tried to eat since.

But I have always been enamored of pineapples—fresh or canned in juice, it makes no difference to me. Both satisfy the craving for sweet acidity that oranges have left lingering.

And, when used in muffins or tea breads, they are heavenly.

Like in this recent concoction. Give it a try. You’ll be glad I said pineapple.

Pineapple Muffins or Tea Bread

Preheat oven to 400º for muffins, 375º for tea bread.

Butter muffin cups or a 9 x 5 loaf pan.


1/4 cup canned crushed pineapple in juice

1/3 cup dark brown sugar

Two large eggs

1/4 cup neutral oil or melted butter

1/2 teaspoon vanilla extract

Mix the above ingredients until well blended.

Sift together

1 & 1/2 cup unbleached flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

…and add to the blended wet ingredients. Fold in gently until combined. Fold in more pineapple and juice by the tablespoon if the mixture is too dry. The batter should be substantial, but not stiff. Spoon into prepared muffin cups so that the batter reaches 2/3 of the way up, or pour into prepared loaf pan.

Bake 20 minutes for muffins, 40-45 minutes for bread. The bread will be ready when a toothpick inserted in the center comes out clean.

Cool in pans on rack for ten minutes, then remove from pans and finish cooling on rack.


9 thoughts on “Knock, knock…

    1. Thanks, Nan. Yes, a neutral oil is any oil that does not have a strong flavor, i.e., extra virgin olive, sesame, or coconut. So, a vegetable oil blend, sunflower, safflower, corn, or canola would fall into the neutral category and be fine for this recipe. Of course, if you want to use an oil with an identifiable flavor, I’d go with something that pairs well with pineapple, such as coconut, and do half neutral and half coconut. I bet that would taste lovely—reminiscent of a piña colada! Then all it would need would be a teaspoon of rum as well as vanilla! You’ve inspired me! Thank you!! B


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