Canned Pineapple and Kiwi Muffins
by Editorial Staff
Soft and aromatic muffins with sour cream are homemade pastries that will bring the whole family around the table. These miracle muffins rise well and bake perfectly. Canned pineapple and kiwi chunks add exotic flavors to the muffins.
Cook: 55 mins
Servings: 12
Ingredients
- Canned pineapple (rings) – 3 pcs. (80 g)
- Kiwi – 1 pc.
- Sour cream – 120 g
- Flour – 220 g
- Sugar – 160 g
- Eggs – 3 pcs.
- Potato starch – 50 g
- Refined sunflower oil – 4 tbsp (65 ml)
- Soda – 1 teaspoon without a slide
- Vanillin – 2 pinches
Directions
- Prepare all the ingredients you need.
- Combine eggs and sugar in a bowl.
- Using a mixer, beat the eggs and sugar for 1-2 minutes, until a fluffy light foam is obtained.
- Add sour cream to the beaten eggs, add vanillin and pour in refined sunflower oil.
- Beat again with a mixer for a couple of seconds, until smooth.
- Combine flour with potato starch and soda and sift through a sieve to the liquid dough base.
- Use a mixer at slow speeds to knead a homogeneous dough.
- Turn on the oven and preheat to 180 degrees. Cut the canned pineapple rings into small cubes.
- Peel the kiwi and also cut into cubes.
- Add kiwi and pineapple slices to the dough.
- Spoon or spatula into the batter.
- Prepare a muffin baking dish. I took silicone molds, did not lubricate them with anything.
Divide the dough into tins. I had enough dough for 12 muffins.
- Bake the canned pineapple and kiwi muffins in the preheated oven for 30-35 minutes.
- Remove the prepared sour cream muffins with exotic fruits from the molds and cool, preferably on a wire rack.
- If desired, the cooled muffins with canned pineapple and kiwi can be sprinkled with icing sugar, covered with chocolate icing, or left as they are.
- Delicious pineapple and kiwi sour cream muffins are ready to serve.
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