Just because it's Detox January doesn't mean you can't have delicious baked goods -- like pineapple muffins.
This is the thing I love about Detox January. It's not about some god-awful juice cleanse (I even hate the sound of the word "cleanse"), just putting your head back on straight after the over-indulgence of the holidays. As I always say, simply try to eat more Cooking Light than Julia Child.
Or, in this case, more Eating Well. I'm enamored of the magazine for it's great healthy recipes but also because it is produced right here in Vermont. So I feel that I'm truly eating local when I make their recipes.
While citrus is in season, I was not about to hack up an entire pineapple just to make this pineapple muffins. You know my philosophy by now: the recipe has to be easy to prepare to win The Ninj's approval. So I opted for no-sugar-added canned pineapple.
I love these muffins because they aren't very sweet -- they are nothing like pineapple upside-down cake or other pineapple baked goods -- making them ideal for breakfast or an afternoon snack. (Which apparently are my two favorite times to eat, based on how often I write that sentence.)
If you prefer, you can also make this recipe as a loaf, just be sure to bake it a bit longer (probably about 10 minutes).
Do you have a favorite pineapple recipe? Leave a comment: The Ninj wants to know.
Pineapple Muffins (barely adapted from Eating Well)
Makes 12 regular-sized muffins
1 cup white whole-wheat flour
3/4 cup regular flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups canned crushed pineapple, divided
1 tablespoon pineapple juice (from the canned pineapple)
1/2 cup sugar
3 tablespoons butter, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. In a bowl, whisk together the flours, baking soda and salt and set aside.
Drain the canned pineapple and reserve some juice. In a food processor (the mini size is ideal for this task), whirl up 3/4 cup pineapple and 1 tablespoon of its juice until smooth like applesauce. Using a mixer, beat together the sugar, butter and vanilla, then blend in the pureed pineapple and eggs. Fold in the remaining 3/4 cup canned pineapple. Add the flour mixture to the wet mixture and blend gently until just combined.
Pour the batter evenly into a prepared muffin tin and bake for about 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.