Monday, 18 May 2015

Pineapple 'Muffins'

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I call these muffins simply because they are baked in muffin cases in a muffin pan. The recipe though is a simple Victoria Sandwich cake, using 4 eggs as the weight, then weighing all other ingredients to that weight (except the pineapple).

I did this as an all in one mix, which is how I do all my cakes. A small tin of pineapple chunks was drained (save the juice), patted dry then diced but saving 4 chunks for slicing and putting on the top before baking.

Here they are ready to go in the oven:
Fresh from the oven:
Oops, did you spot the extra 4 little ones?

One slight problem with this bake was that I didn't have a block of St--k margarine which I always use. As our shop was done in Lidl, we opted to buy their version, Vita D'Or baking fat. Looked similar but the main difference (and the reason I shan't be using it again) was that when I removed the buns from the tin, the bases of each one were swimming in liquid fat. Never had that before and don't want it again. You can also see how dark brown the bases are inside the cases - don't get that very often either!

Anyway, they tasted great.


10 comments:

  1. I use I can't believe its not butter for my baking, and buy it when its on offer, I have had the same problem as well when I used something different.

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    1. Can't fathom out why it should be!

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  2. Hi. They look lovely and I will have a go at some time.
    I use Morrison's baking spread or whatever it is called and that seems to do very nicely.
    J x

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    1. Think I will stick to my usual Stork as I know that works.

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  3. I love pineapple, but John doesn't so I'll have to give these a miss :(
    I make mine in muffin tins too, on the rare occasion that I use eggs to make some coffee/ walnut ones.

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    Replies
    1. They work just as well with a grated apple or pear in them!

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  4. I use Kerrymaid Buttery from Farm Foods, I buy a few tubs when it is on half price offer. This happens fairly often so I have never run out.

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    Replies
    1. I'll have to go there soon so will have a look especially as it is nearer than where I usually go.

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  5. Donkey's years ago I used to use Blue Band margarine for cakes, but now I use Bertolli (not the light one) and this works just as well.
    Margaret P

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    Replies
    1. Ah, Blue Band, a blast from the past!

      Delete

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