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.
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.