Healthy pineapple muffins with Sourdough -Wegooi
Zuurdough is not just for bread! One of my favorite ways of all time to use Sourdough Starter in the summer is baking pineapple muffins.
The absorption of active sourdough starter or thrown away in pineapple muffins improves the taste and texture while being easier to digest.
Sourdough contains naturally favorable yeast and bacteria, which break down gluten, fructans and phytic acid, making baked products easier to digest. This can be especially beneficial for people with gluten or FODMAP sensitivity.
Unlike traditional sourdough bread, muffins are usually not fermented for long, but you can yeast the batter in the fridge at night for even better digestibility. Mix the batter, cover it and cool it one night before you go into a muffin can and baking.
The key to downy, moist muffins: don’t overmix!
One of the most important tips for making muffin? Avoid the overmixing of the pineapple muffin batter.
When you mix, you develop the gluten strands too much in the flower, which leads to dense, tough muffins instead of light, soft.
How to mix muffin batter well:
- Add the fresh pineapple with the dry ingredients (believe me).
- Carefully fold the wet and dry ingredients together.
- Stop mixing when you see some stripes of flour. A few nodules and dry spots are ideal!
My other muffin baking tip is always to one thin metal aluminum muffin can of Paper linings. A metal muffin tin works much better than a silicone muffin pan.
Why fresh pineapple works best in muffins
The use of fresh pineapple gives these muffins a juicy, naturally sweet eruption of taste. Frozen and canned pineapple also work great in this recipe! If you use frozen pineapple, thaw excess liquids and let an excess liquid drain before being used. For canned pineapple, you walk out thoroughly before you use it.
Tropical pineapple + fruit Combo Muffins
This pineapple muffin recipe comes together in less than 10 minutes and only takes 30 minutes to bake. Although I only call pineapple in the recipe, you can fully use a mix of fruit in this recipe! Just replace half of the pineapple in the recipe for a second fruit. Here are some of my favorite pineapple + other fruit combos. Let me know in the comments if you try one of these!
- Blueberries and pineapple
- Mango and pineapple
- Orange and pineapple
- Banana and pineapple
- Carrot and pineapple
- Coconut and pineapple
Things you might need:
Baked pineapple Muffins
The storage of fried pineapple muffins ensures that they stay fresh and delicious. Here are some tips to effectively save them:
- Storage of room temperature:
- Allow muffins to cool completely.
- Place them in an airtight container covered with paper towels to absorb excess moisture.
- Store at room temperature for up to 3-4 days.
- Cooling:
- If the weather is hot or moist, consider cooling the pineapple muffins.
- Wrap each muffin separately in plastic film to prevent drying out.
- Store a maximum of one week in an airtight container in the fridge.
- Muffins freezing:
- Cool muffins completely before you enjoy it.
- Wrap every muffin tightly in plastic wrap or aluminum foil.
- Place packed muffins in a freezed bag or container.
- Label it with the date and freeze it up to 3 months.
- Frozen Muffins warm up:
- Remove the desired number of pineapple muffins from the freezer.
- Take out and place on a microwave -safe plate.
- Microwave at high for 20-30 seconds or until hot.
- Alternatively, heat the oven to 350 ° F (175 ° C) and heat muffins for 10-15 minutes until it is heated.
-
Prep:
10 minutes -
Cook:
30 minutes -
Total time:
40 minutes
- Preheat your oven to 350 ° F.
- Cover a muffin shape with paper linings.
- Combine the flour, sugar, baking powder, salt and pineapple in a medium mixing bowl.
- In a separate bowl, combine the butter, sourdough starter, lemon extract, full milk and two eggs.
- Beat to combined.
- Carefully fold the wet ingredients into the dry ingredients until everything is just combined. Mix not to mix. The batter must be thick and it’s okay if there are lumps.
- Spoon the batter into the muffin cans. Optional – Top with more fresh pineapple chunks.
- Bake in total about 30 minutes. Turn the pan halfway.
- Allow cool for about 15 minutes.
Notes
- Frozen and canned pineapple also work great in this recipe! If you use frozen pineapple, thaw excess liquids and let an excess liquid drain before being used. For canned pineapple, you walk out thoroughly before you use it.
- Use active starter or throw from the fridge, anyway, it is “thrown away” in the recipe, because it is not used for rise.
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